Description
Delicious Venezuelan sweet corn pancakes perfect for breakfast, brunch, or a quick snack, topped with melting cheese.
Ingredients
Scale
- 2 cups fresh corn kernels (preferably sweet corn)
- 1/2 cup cornmeal
- 1/2 cup milk (whole or plant-based)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 egg (room temperature)
- Butter or oil for cooking
- Queso de mano or cheese of choice for serving
Instructions
- In a high-speed blender, combine the fresh corn kernels, cornmeal, milk, sugar, salt, baking powder, and egg. Blend until smooth and well combined.
- Preheat a cast-iron skillet over medium heat and add butter or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges are set, around 4-5 minutes. Flip and cook for another 3-4 minutes until golden brown.
- Serve warm with queso de mano or your favorite cheese on top.
Notes
You can customize the sweetness and add spices if desired. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg