Golden Corn Pancakes are a delightful twist on traditional cachapas, offering a sweet and savory flavor profile with a fluffy texture.
Combine the fresh corn kernels, milk, sugar, salt, pepper, egg, and cornmeal in a food processor.
Blend until the mixture reaches a thick pancake batter consistency for the best texture.
Heat a nonstick pan over low heat and add a small amount of butter.
Ensure the butter is fully melted and hot before adding the batter to prevent sticking.
Spoon the batter onto the pan, forming small rounds, and cook until golden brown on each side.
Flip the pancakes gently to maintain their shape and ensure even cooking.
Repeat the process with the remaining batter, adding more butter as needed.
Keep the cooked pancakes warm in a low oven while finishing the batch.
Serve the pancakes warm with your favorite toppings or sides.
Try serving with a dollop of sour cream, a drizzle of honey, or fresh avocado slices for a delicious touch.
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