Cachapaps – Maria’s Café Redux

From the Kitchens of Amy & JJ

If you are looking for a new way to use corn, here is a great South American corn pancake recipe from Chef Randall Toenges.

Recipe By: Chef Randall Toenges

Serving Size: 4

Yield: 8/8 inch pancakes


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


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.

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