Cachapas Recipe

• 3 3/4 c. fresh corn kernels
• 3/4 tsp salt
• 1/2 c. sugar plus
• 2 Tbsp. sugar
• 3 x egg whites
• 3 Tbsp. instant corn masa mix - (to 4 tbspns) see * Note Butter as needed Queso fresco (optional)

1. * Note: If you cannot find Instant corn masa mix, extra-fine corn meal can be substituted.
2. Combine corn, salt, sugar, egg whites and 3 Tbsp.
3. instant masa in blender and mix well till milky mix is formed, 1 to 2 min.
4. If mix is too thin, add in 1 Tbsp.
5. masa at a time till mix is thickened.
6. Lightly butter large skillet or possibly griddle and set over medium-low heat.
7. Pour 1/4 c. batter for each pancake in warm skillet, making 2 to 3 at once, and cook till sides of pancakes begin to turn golden, 2 to 3 min.
8. Turn and cook pancakes an additional 2 to 3 min.
9. Serve with a slice of queso fresco, if you like.
10. This recipe yields 5 to 6 cachapas.
11. Comments: Queso fresco is a good topping, but a dollop of lowfat sour cream can also be used.
12. Cachapas are generally eaten instead of bread in Venezuela, but they can be prepared as an appetizer.
13. Make them silver dollar-size and top with lowfat sour cream and some minced dill.

fresh corn kernels, salt, sugar, sugar, egg whites, butter

Taken from cookeatshare.com/recipes/cachapas-96925 (may not work)