Description
A sweet and savory corn pancake featuring a molten blend of mozzarella and feta cheese finished with honey and fresh lime zest.
Ingredients
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300g sweet corn.
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2 eggs.
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40g masa harina.
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50g flour.
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250ml milk.
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300g mozzarella.
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180g feta cheese.
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80g spring onions.
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1 jalapeño.
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1 tsp coriander seeds.
Instructions
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Blend corn eggs flour masa harina milk and salt until smooth then rest for 15 minutes.
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Mix mozzarella feta spring onions jalapeño and coriander seeds for the filling.
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Fry 120ml portions of batter in a lightly oiled pan for 4 minutes per side until golden.
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Spoon filling onto half of each pancake fold over and place on a baking tray.
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Bake at 200C for 10 minutes until the cheese is completely melted.
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Finish with lime zest honey and a pinch of flaky salt before serving.
Notes
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Using masa harina is the key to the professional earthy aroma of these authentic corn cakes.
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Always ensure the jalapeño seeds are removed for a sophisticated mild heat.
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These cachapas are perfect for social brunches and can be stored for up to 2 days.
- Prep Time: 25 mins.
- Cook Time: 35 mins.
- Category: Breakfast.
- Method: Frying/Baking.
- Cuisine: Latin American Fusion.
Nutrition
- Serving Size: 1 cake.
- Calories: ~ 385 kcal.
- Sugar: ~ 12g.
- Sodium: ~ 640mg.
- Fat: ~ 22g.
- Saturated Fat: ~ 12g.
- Unsaturated Fat: ~ 10g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 34g.
- Fiber: ~ 3g.
- Protein: ~ 18g.
- Cholesterol: ~ 115mg.
Keywords: Cachapas, Corn Pancakes, Feta and Mozzarella, Healthy Breakfast Recipes, Masa Harina Recipes, New York Recipe.