Corn pancakes with cheese (Cachapas) from Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina by Sandra A. Gutierrez

  • mozzarella cheese
  • corn
  • crema Mexicana

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on June 23, 2019

    Delicious. I started by adding just the egg, corn and salt to the blender (she asks you to add flour too) because my blender is not great. Got the egg and corn blended then added flour and sure enough, the mix was too thick to blend. Added a little milk to get it working. Judging by YouTube videos of cachapas, the batter is supposed to be very thick (she gives no guidance on batter consistency, which would have been nice, because some corn is juicier than others) so next time I would puree the egg and corn then stir in the flour by hand, only adding a bit of milk if the batter is too thick to spread. Also note on the butter-she says to have it at room temp, but there is really no reason to, it does not get worked into the batter. Just greases the pan and butters the finished cachapas. Cook until very well browned or they will be too soft in the middle. 5 stars for the results, 3 stars for less than perfect recipe writing.

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