corn pancakes
Corn Pancakes (Cachapas de Jojoto - Venezuela) This is commonly used as a bread or wrapper with any number of dishes, just as Mexican Americans use tortillas. 1/2 cup yellow cornme...
Ingredients
- 1/2cupyellow cornmeal
- 2tablespoonunbleached all-purpose flour
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1/2cuphalf-and-half
- 1/2cupbuttermilk
- 1large egg
- 1/2cupfresh, canned or frozen (defrosted) corn kernels
Directions
- 1
Corn Pancakes (Cachapas de Jojoto - Venezuela) This is commonly used as a bread or wrapper with any number of dishes, just as Mexican Americ
- 2
1/2 cup yellow cornmeal 2 tablespoons unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup half-and-half 1/2 cup
- 3
Blend the half-and-half, buttermilk and egg in another mixing bowl
- 4
Stir the liquid into the dry ingredients, then fold in the corn kernels
- 5
Heat approximately 1 tablespoon olive oil in a large skillet over medium-high heat
- 6
Stir the batter so that the kernels and cornmeal rise to the top
- 7
Spoon about 1 tablespoon batter into the skillet
- 8
Repeat until you have 4 or 5 pancakes in the skillet