If you are looking for a new way to use corn, here is a great South American corn pancake recipe from Chef Randall Toenges.
Cachapaps – Maria’s Café Redux
Recipe By: Chef Randall Toenges
Serving Size: 4
Yield: 8/8 inch pancakes
Ingredients:
1 cup all purpose flour
1/2 cup cornmeal
1 teaspoon baking soda
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3-4 cups sweet corn, fresh or frozen
3/4 cup milk
2 large eggs
4 ounces butter, melted and cooled slightly
1 cup queso cotija, grated
1 cup maple syrup
Directions:
1. Combine the flour, baking powder, baking soda, sugar, and salt in a medium mixing bowl.
2. Place half of the sweet corn along with the milk and eggs in a blender or food processor. Blend smooth.
3. Add the blended corn mixture and the butter to the dry ingredients. Mix until just blended and allow the batter to sit for 5 minutes.
4. Cook 8” pancakes in some oil using a well seasoned cast iron skillet or a 350℉ preheated griddle with oil.
Check out more from Chef Randall – Cooking in Quarantine: Roasting, Baking, Recipes & more!
(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on Facebook. Follow Amy on Twitter @AmyKFGO & follow JJ on Twitter @JJGodon701)
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