Cachapas

Food styling, recipes & photography David Neville

	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

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.