I love these corn cakes, they are sooooo good, well at least I think so. These are usually served with cheese or cream cheese, but I like them plain right out of the grill ...well ok, a little butter and syrup! The original Cachapas are basically made with just fresh grated corn kernels, a little salt, lard and sugar, but this version recipe is just as good!
NOTE: Please keep in mind the batter for this recipe must be creamy and thick, if it's to dry, add a little milk, if it's to runny, add more corn or litte more flour. This is the kind of recipe that you have to really practice on making to have them made prefectly.

Cachapas (Corn Pancakes from Venezuela)

4 cups FRESH sweet grated corn kernels (NOT FROZEN, NOT CANNED, and DEFINITELY NOT CORNMEAL)
2 tablespoons flour
1/4 cup sugar
1/2 teaspoon salt
Oil for grilling

In a blender or food processor, blend in corn kernels for a few minutes, then mix all ingredients until batter is smooth. Scoop 1/4 or 1/2 cup on grill. Do not turn over until golden brown on the bottom, usually when the bubbles or it looks a little try on top of corn cake.

Serve with queso blanco, cream cheese or just about any other white cheese...they are delicious!