Venezuelan Corn Pancakes (Cachapas)

• 4 cups fresh corn kernels (6 to 8 ears of corn)
• 3 teaspoons salt
• 3/4 cup Splenda sugar substitute
• 1/4 cup light maple syrup
• 1 cup skim milk, depending on how tender the corn is
• cooking spray

1. With a knife, remove the corn kernels from the cobs. Put the corn kernels and the other ingredients in the food processor and process. You must get a pancake-like consistency, not too thick.
2. Preheat your griddle or a non-stick fry pan to medium high heat and lightly grease it with oil spray. Measure about half cup of the mixture and spread it with a round spoon over the pan until you get a circle of about 4 to 5 inches of diameter.
3. When the surface starts to bubble, turn it over with a spatula and cook it on the other side. Each side takes about 2 minutes, depending on the thickness.
4. Fill them with fresh cheese,in Venezuela, we fill them with "queso de mano" which is a white fresh cheese, delicious, but you could use for example a low fat soft white cheese or anything you want like nonfat slices of turkey or ham. Or even non-sugar jam Or no-fat cream cheese, ricotta, -- anything you want.

fresh corn kernels, salt, splenda sugar substitute, light maple syrup, milk, cooking spray

Taken from www.food.com/recipe/venezuelan-corn-pancakes-cachapas-136670 (may not work)