Venezuelan Cachapas Without Eggs

Ingredients

• 3 latas Canned sweet corn (Very well drained; 3 cans of 140 g each.)
• 2 tbsp Sugar
• Salt (1 small measure, according to the original recipe; adjust to taste.)
• 3 tbsp Cornstarch (Tablespoons.)
• 1 tbsp Melted butter (Add at the end of mixing.)
• Milk (Optional; add gradually if the batter is too thick, checking the consistency.)
• Oil or fat for greasing the pan (For greasing the nonstick pan beforehand.)

Steps

1. 1

   Drain the three cans of corn very well. Place the drained corn in a food processor or blender along with the salt and sugar, and process until you obtain a mashed mixture.

2. 2

   Transfer the corn mixture to a bowl. Add the cornstarch and incorporate it thoroughly until no dry areas remain.

3. 3

   Add the melted butter and mix it into the batter.

4. 4

   Let the batter rest for about 5 minutes.

5. 5

   After resting, check the consistency. If the batter is too thick, gradually add a little milk, checking as you go until it becomes thinner.

6. 6

   Grease a nonstick pan beforehand and heat it before adding the batter.

7. 7

   Make one test cachapa first. Cook the cachapas in the pan over medium heat, taking care that they do not stick or fall apart.

Notes

The recipe does not specify the exact amount of milk, the cooking time for each cachapa, or when to flip them; add milk only if the batter needs it and monitor the first cachapa as a test.

Nutrition per serving

• breakfast
• egg-free
• vegetarian
• Venezuelan cuisine
• stovetop
• corn
• easy recipe