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Add a photoServings: 6
Ingredients
- 3Â 3/4 c. fresh corn kernels
- 3/4 tsp salt
- 1/2 c. sugar plus
- 2 Tbsp. sugar
- 3 x egg whites
- 3 Tbsp. instant corn masa mix - (to 4 tbspns) see * Note
- Â Â Butter as needed
- Â Â Queso fresco (optional)
Directions
- * Note: If you cannot find Instant corn masa mix, extra-fine corn meal can be substituted.
- Combine corn, salt, sugar, egg whites and 3 Tbsp. instant masa in blender and mix well till milky mix is formed, 1 to 2 min. If mix is too thin, add in 1 Tbsp. masa at a time till mix is thickened.
- Lightly butter large skillet or possibly griddle and set over medium-low heat. Pour 1/4 c. batter for each pancake in warm skillet, making 2 to 3 at once, and cook till sides of pancakes begin to turn golden, 2 to 3 min.
- Turn and cook pancakes an additional 2 to 3 min. Serve with a slice of queso fresco, if you like.
- This recipe yields 5 to 6 cachapas.
- Comments: Queso fresco is a good topping, but a dollop of lowfat sour cream can also be used. Cachapas are generally eaten instead of bread in Venezuela, but they can be prepared as an appetizer. Make them silver dollar-size and top with lowfat sour cream and some minced dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 226 | |
| Calories from Fat 143 | 63% |
| Total Fat 16.24g | 20% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 408mg | 17% |
| Potassium 187mg | 5% |
| Total Carbs 20.43g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.38g | 4% |
| Protein 2.91g | 5% |
