Chorreadas – corn pancakes

Ingredients:

Pancakes

• 2 cups corn kernels (from about 5 ears, or canned corn)
• 1/4 cup premium flour
• 2 eggs
• 2 tbsp (30 g) butter
• 1/3 cup milk
• Butter (for frying)

Seasonings

• 1 tbsp. l. dried oregano
• 1 clove of garlic
• Grated cheese

Preparation:

1. Place all ingredients in a food processor and process until crumbly, adding spices (if using) or 100g of sugar (if making sweet).
2. Fry the pancakes in butter for a couple of minutes and sprinkle with cheese (if using). You can press in banana slices (if the pancakes are sweet).
3. Then turn over and fry for a couple more minutes.
4. Serve the pancakes warm with sour cream and cream cheese, or with honey and syrup (if you made them sweet).