Cachapas VG Recipe
Sweet corn pancakes, queso de mano, papelon reduction, nata
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Ingredients
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Cachapas Ingredients
Method
Preparation Directions
Prepare the Cachapas Batter
In a blender, combine the sweet corn kernels, cornmeal, sugar, salt, baking powder, and milk. Blend until you achieve a smooth batter.
Cook the Cachapas
Heat a non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the skillet for each cachapa. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for an additional 3-4 minutes until golden brown.
Make the Papelón Reduction
In a small saucepan, combine the papelón and water. Heat over medium-low heat, stirring until the papelón dissolves. Allow to simmer until slightly thickened, about 10-15 minutes.
Serve
Serve the cachapas warm topped with queso de mano, a drizzle of the papelón reduction, and a dollop of heavy cream (nata).
