Recipe: corn pancakes
Corn Pancakes (Cachapas de Jojoto – Venezuela)
This is commonly used as a bread or wrapper with any number of dishes, just as Mexican Americans use tortillas.
1/2 cup yellow cornmeal
2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup half-and-half
1/2 cup buttermilk
1 large egg
1/2 cup fresh, canned or frozen (defrosted) corn kernels
Olive oil (for frying)
Mix together cornmeal, flour, baking soda and salt in a mixing bowl. Blend the half-and-half, buttermilk and egg in another mixing bowl. Stir the liquid into the dry ingredients, then fold in the corn kernels.
Heat approximately 1 tablespoon olive oil in a large skillet over medium-high heat. Stir the batter so that the kernels and cornmeal rise to the top. Spoon about 1 tablespoon batter into the skillet. Repeat until you have 4 or 5 pancakes in the skillet. As soon as bubbles form on the pancakes and their edges brown, flip them over and fry until golden on the other side, about 30 to 45 seconds. Continue with remaining batter, frying only 4 or 5 pancakes at a time and adding olive oil when necessary.
Makes 18 to 20 pancakes.