Description
A vibrant and healthy savory brunch course featuring 6 sweet corn pancakes blended from frozen corn eggs all-purpose flour masa harina and milk stuffed with a rich filling of grated low-moisture mozzarella crumbled feta cheese shaven spring onions minced jalapeños and crushed coriander seeds baked until melted and finished with lime zest and runny honey.
Ingredients
-
300 g frozen corn thawed.
-
2 large eggs.
-
50 g all-purpose flour.
-
40 g masa harina flour.
-
1 tbsp granulated sugar.
-
250 ml whole milk.
-
1 tsp flaky sea salt.
-
300 g low-moisture mozzarella.
-
180 g feta cheese crumbled.
-
80 g spring onions sliced.
-
1 whole jalapeño chopped.
-
1 tsp coriander seeds crushed.
-
2 tbsp extra virgin olive oil.
-
1 whole lime zested.
-
2 tsp runny honey.
Instructions
-
Drop the thawed sweet corn eggs all-purpose flour masa harina sugar whole milk and sea salt inside a blender jar pureeing on high speed until smooth.
-
Transfer the thick corn batter into a bowl covering tightly with a towel to rest undisturbed on your kitchen counter for 15 minutes.
-
Combine the grated mozzarella crumbled feta cheese shaven spring onions minced jalapeño pod and crushed coriander seeds inside a mixing container.
-
Sauté a half-cup of batter inside an oiled nonstick skillet over medium heat for 4 minutes flipping once to cook for 1 extra minute.
-
Fold the cakes over 90 grams of the cheese filling baking the filled blocks on a tray at 390°F (200°C) for 10 minutes to drizzle with honey.
Notes
-
Allowing the blended corn batter to rest on your counter for full 15 minutes before skillet frying is the secret to a professional-grade sturdy pancake for this Feta and Mozzarella Cachapas.
-
Carbohydrate-heavy nixtamalized corn grains provide a sophisticated and energy-dense foundation while adhering to strict platform rules.
-
This simple griddled and baked holiday morning platter dinner course is naturally pork-free and wine-free for rapid weekend family comfort.
- Prep Time: ~ 25 mins.
- Cook Time: ~ 35 mins.
- Category: Breakfast, Brunch.
- Method: Skillet Frying/Oven Baking.
- Cuisine: Modern Venezuelan-American Bistro.
Nutrition
- Serving Size: ~ 1 large folded stuffed filled corn pancake section wedge.
- Calories: ~ 340 kcal.
- Sugar: ~ 6 g.
- Sodium: ~ 720 mg.
- Fat: ~ 18 g.
- Saturated Fat: ~ 9 g.
- Unsaturated Fat: ~ 9 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 28 g.
- Fiber: ~ 2 g.
- Protein: ~ 16 g.
- Cholesterol: ~ 95 mg.
Keywords: Feta and Mozzarella Cachapas, Stuffed Corn Pancakes, Stunning One Pan Recipes, Baked Cheese Cachapas, Sweet Honey Lime Griddle Cakes, New York Recipe.