South America: Venezuela: Venezuelan Cachapas (Cheese-Filled Corn Pancakes
INGREDIENTS:
1 lb fresh corn , frozen or canned
½ cup milk
2 eggs
2 tablespoons cornmeal (yellow or white)
2 tablespoons all-purpose flour (optional)
1 tablespoon caster sugar
1 tablespoon melted butter
Melted butter (for the pan and for serving)
16 oz. queso blanco , cut into thin slices (such as halloumi, Indian paneer, mozzarella, farm cheese, quark or tvorog)
1 teaspoon salt
EQUIPMENT:
Blender
Non-stick pan
Pastry brush
Ladle
Large spatula
INSTRUCTIONS:
If the corn is frozen, thaw it completely.
Whether the corn is frozen, canned or fresh, drain it well and place it in the bowl of a blender.
Add the milk, cornmeal, sugar and salt to the blender and blend for just a few seconds so that the mixture is a little homogeneous but it is also important that it stays somewhat lumpy.
Add 1 tablespoon of melted butter and the eggs and blend again for a few seconds.
The texture should be quite crumbly, so rectify it if necessary: all types of corn do not have the same amount of liquid, if necessary add 1 to 2 tablespoons of all-purpose flour and mix again for a few seconds until obtaining a thick mixture, which can be poured into a pan with a ladle.
Place the batter in a container, cover it and let it rest in the refrigerator for an hour.
Heat a non-stick skillet over medium heat.
Brush the bottom of the skillet with melted butter.
Pour in a ladle of batter and spread it quickly with a spatula into a circle of about 6 inches (15 cm) in diameter and ¼ inch (½ cm) thick.
Wait for bubbles and holes to appear on the surface (about 2 to 3 minutes), before turning over the cachapa very gently using a large spatula. Cook again for 2 to 3 minutes and gently place it on a plate using a large spatula.
Repeat the operation until the batter is used up.
As the cachapas cook, place a portion of cheese inside and fold them in half.
Brush the cachapas with a little melted butter.
Serve and enjoy hot.
