Ingredients
| 400g fresh corn kernels (approximately 4 medium cobs) | |
| 2 eggs, size 7 | |
| 30g plain flour | |
| 30g cornflour | |
| 20g fine polenta | |
| 1 tablespoon caster sugar | |
| 1 scant teaspoon salt | |
| 3 tablespoons salted butter, plus a little extra | |
| ¾ cup soft cheese (I used Karikaas kwark) | |
| 2 spring onions | |
| 3 tablespoons olive oil |
Cachapas are Venezuelan savoury pancakes made from corn, a slick balance of sweet and savoury. Once you try them, the standard flour pancake as a brunch go-to begins to falter slightly.
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Instructions
| 1. | Use a sharp knife to remove the corn kernels from the cob. |
| 2. | Put the kernels into a blender with the eggs, plain flour, cornflour, polenta, sugar and salt. |
| 3. | Blitz on medium speed for 2 minutes. |
| 4. | Scrape down the sides and blend on high speed for another minute until it resembles a pulpy milkshake. |
| 5. | Melt ½ tablespoon butter in a medium-sized nonstick pan over a medium heat. |
| 6. | Spoon in 4 tablespoons of the pancake mix and swirl with a spoon to make a pancake approximately 15cm in diameter. |
| 7. | Cook for 2-3 minutes until the top of the pancake is almost dry. |
| 8. | Dot 2 tablespoons soft cheese over the pancake. |
| 9. | Use a spatula to fold the edge of the pancake towards the centre and roll the pancake up. |
| 10. | Remove from the pan and keep to one side. |
| 11. | Repeat the process for the remaining pancakes. |
| 12. | Finely slice the spring onion, put into a small bowl and mix with the olive oil. |
| 13. | To serve, reheat the pan with a small knob of butter and gently fry the rolled-up pancakes for a minute on each side until golden. |
| 14. | Divide among plates and spoon over the spring-onion oil. |
| 15. | Serve with fresh lemon and crushed avocado for extra decadence. |
Food styling, recipes & photography David Neville