Also known as chorreadas, these Costa Rican corn pancakes are slightly sweet, studded with bananas and served with sour cream.
- 4 ears fresh corn (660 g kernels)
- 2 eggs
- 50 g plain flour (1/2 cup)
- 1/4 tsp salt
- 60 ml milk (4 tbsp)
- oil for pan frying
- 2 bananas optional
- Sour cream (natilla to serve)
- icing sugar to garnish
- Remove and discard the husks and all of the silk from each of the corn. Holding the corn upright, cut the kernels off the cobs.
- Place the kernels, eggs, flour, salt and milk into a blender and blitz until smooth. Alternatively use a stick blender.
- Heat a pan over medium flame. Drizzle about 1 teaspoon of oil into the pan, swirl around, then pour some of the corn batter into the pan – using a cup measure. Swirl or spread the batter around to form an even 6 inch/15 cm sized pancake.
- Note: if using banana, arrange 6 slices of banana on top of the batter.
- Cook for 2 minutes on the first side, or until nicely colored. Very carefully flip it over and cook for a further 1 minute. Repeat with the rest of the batter.
- To serve, simply dollop some sour cream (natilla) and sprinkle over some icing sugar, if you wish.
- Category: Breakfast
- Cuisine: Costa Rican