Chorreadas

Ingredients

Fresh corn kernels

2 cups

Eggs

2 large

All-purpose flour

1 cup

Granulated sugar

2 tablespoons

Salt

1/2 teaspoon

Unsalted butter

3 tablespoons, for cooking

Sour cream or fresh cheese

for serving (optional)

Honey or syrup

for drizzling (optional)

Instructions

1. In a blender, combine the fresh corn kernels and eggs. Blend until smooth and creamy.
2. In a separate mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
3. Pour the corn-egg mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
4. Heat 1 tablespoon of unsalted butter in a large skillet over medium heat until melted and bubbling.
5. Pour 1/4 cup of the batter into the skillet for each pancake. Cook until the edges are set and the bottom is golden brown, about 2 minutes.
6. Carefully flip the pancake and cook for an additional 2 minutes, until the other side is golden brown.
7. Repeat the process with the remaining batter, adding more butter to the skillet as needed.
8. Serve the chorreadas warm, topped with sour cream, fresh cheese, or a drizzle of honey or syrup as desired.