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Costa Rican Corn Pancakes

  • Author: John Bek
  • Yield: 4 servings 1x


Also known as chorreadas, these Costa Rican corn pancakes are slightly sweet, studded with bananas and served with sour cream.


Units Scale
  • 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


  1. 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.
  2. Place the kernels, eggs, flour, salt and milk into a blender and blitz until smooth. Alternatively use a stick blender.
  3. 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.
  4. Note: if using banana, arrange 6 slices of banana on top of the batter.
  5. 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.
  6. To serve, simply dollop some sour cream (natilla) and sprinkle over some icing sugar, if you wish.
  • Category: Breakfast
  • Cuisine: Costa Rican
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