Venezuelan Cachapas

Cachapas are one of my favorite foods - I have great memories of eating these as a child in the Dominican Republic. This traditionally Venezuelan dish is a delicious corn pancake, great for those of you who follow gluten-free, vegetarian or vegan (without the cheese) diets. It is traditionally served with Queso de Mano, which is a handmade cheese that has the consistency of fresh mozzarella. Queso Fresco works well too.

Ingredients:

3 ears of corn, kernels removed
1/4 cup of cornstarch
2 tablespoons of melted butter or vegetable oil
2 tablespoons of white granulated sugar
Pinch of salt
7 tablespoons of water
Queso Fresco o de Mano (optional)

Preparation:

1. Place all the ingredients in a blender and mix until smooth. It is okay if the mixture remains a bit lumpy, just not too much.

2. Place an 8-inch non-stick pan over medium-high heat and when hot, add 2 1/2 tablespoons of the corn mixture to the pan.

3. Cover for about 2 minutes and allow for the cachapa to bubble before turning it over.

4. Sprinkle queso fresco over the cachapa and cover it for another 2 minutes and allow for it to fully cook. Serve hot.