Venezuelan Sweet Corn Pancakes Folded Over Queso de Mano

What you need

• 450 g (3 cups) sweet corn kernels, fresh from about 3 ears, or thawed frozen
• 2 tbsp fine precooked cornmeal
• 1 tbsp sugar, or grated panela
• 1/2 tsp salt
• 30 g (2 tbsp) butter, melted and cooled
• 60 ml (1/4 cup) milk, only if the batter is too stiff
• 1 tbsp neutral oil, for the griddle
• 200 g (7 oz) queso de mano, or low-moisture mozzarella, sliced thin

Method

Restated from the original video

1. 1

   Put the corn, cornmeal, sugar, salt and melted butter in a blender. Pulse in short bursts into a thick, slightly coarse batter, about 20 seconds.

2. 2

   Check the consistency. It should drop from a spoon in a slow ribbon. If it is stiff, blend in the milk, 1 tbsp at a time.

3. 3

   Heat a nonstick pan or griddle over medium-low heat and brush it with a little oil.

4. 4

   Pour about 80 ml (1/3 cup) of batter into the pan and spread it into a round about 12 cm (5 in) wide.

5. 5

   Cook until bubbles form and the edges look set, 3-4 min. Flip and cook the second side until golden in spots, 2-3 min.

6. 6

   Lay a few slices of cheese on one half, fold the cachapa over and press gently. Cook 1 min until the cheese melts.

7. 7

   Repeat with the remaining batter, oiling the pan lightly between batches. Serve hot.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.