Cachapas

David Koufaty (koufaty@cs.uiuc.edu)

Taken from Venezuela for Kids , Second Edition. Published by the Embassy of Venezuela Washington D.C.

Ingredients:

4 cups of tender corn kernels (canned corn may be used)
3 teaspoons of salt
3/4 to 1 cup of water (depending on how tender the corn is)
3/4 cup of sugar

Mix all the ingredients in a blender. The mix should become thick and heavy. If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix. Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).