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Homemade Chorreadas

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 96

Ingredients

  • 4 cups corn
  • ½ cup sugar
  • 2 eggs
  • 2 tbsp butter plus extra
  • ¼ cup milk

Instructions

  • All ingredients ready? Let's begin!
  • If you are using fresh corn on the cob, use a knife to slice the kernels off the cob as well as you can.
  • Put all the ingredients in a food processor.
  • Blend until everything sticks together decently.
  • If the mixture looks too dry, you can add some more milk, but only a little at a time. It should come out the same thickness as regular pancakes (though probably a little chunkier in texture).
  • In a cast iron skillet over medium heat, melt some butter.
  • Spoon the batter into the hot butter in separate circles (like regular pancakes).
  • Cook the pancakes for a minute or two before flipping over and cooking the other side for another couple of minutes.
  • Once done, remove pancakes from heat and repeat with remaining batter.
  • Serve hot and top with custard or whipped cream. Enjoy!

Video

Nutrition

Calories: 96kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 16mg | Potassium: 133mg | Fiber: 1g | Sugar: 11g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg