Sweet Corn Cheese Pancakes (Print Version)

# Ingredients:

→ Base

01 - 1 cup Pan Sweet Corn Mix

02 - 1 cup water

03 - 1/4 cup milk

04 - 1 ear fresh corn, cut off the cob

05 - 1/4 tsp salt

→ Toppings & Fillings

06 - 1 cup queso Oaxaca, shredded (or mozzarella)

07 - 1/2 cup Cotija cheese, crumbled (or feta)

→ For Cooking

08 - 1 1/2 tbsp butter, divided

# Instructions:

01 - Whisk together sweet corn mix, water, milk, fresh corn kernels, and salt until well combined.

02 - Heat a small sauté pan over medium heat and add 1/2 tablespoon of butter. Once melted, pour 1/3 of corn batter into the pan and spread slightly with a spoon. Cook untouched for 3 minutes.

03 - Flip the cachapa over. Sprinkle 1/3 of the shredded queso Oaxaca over the top (cheese side up). Cook for 3 more minutes until the cheese begins to melt.

04 - Sprinkle with crumbled Cotija cheese, fold the cachapa in half, and remove from pan. Repeat the process two more times with the remaining batter and cheese.

# Notes:

01 - Cachapas are traditional Venezuelan corn pancakes made with fresh corn and filled with cheese.

02 - For the best texture, avoid overmixing the batter which might make the cachapas tough.

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