Delicious Corn Pancakes Food

DELICIOUS CORN PANCAKES

Steps:

• Mix all ingredients except for the regular milk in a bowl. Heat cakes, (about three tablespoon per cake) on griddle. Cakes are ready to turn when they bubble in the middle and puff out a bit. Cook both sides until golden.

VENEZUELAN CORN PANCAKES (CACHAPAS)

Steps:

• 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.
• 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.
• 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.
• 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.

CHEDDAR CORN PANCAKES

Steps:

• Mix together the flour, sugar, baking powder, and salt.
• Beat the eggs and 1 cup of milk together. Stir in the melted butter.
• Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
• Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
• Serve hot with syrup.

CORN PANCAKES

Steps:

• Cut enough kernels from cobs to measure 2 1/2 cups. In a food processor pulse corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together butter, eggs, and milk. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.
• In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in middle of a 350°F. oven until hot, about 15 minutes.