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Venezuelan Corn Pancakes (Cachapas)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.9443
Energy (kCal)1495.59
Carbohydrates (g)211.9968
Total fats (g)65.272
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. With a knife, remove the corn kernels from the cobs. Put the corn kernels and the other ingredients in the food processor and process. You must get a pancake-like consistency, not too thick. | 2. Preheat your griddle or a non-stick fry pan to medium high heat and lightly grease it with oil spray. Measure about half cup of the mixture and spread it with a round spoon over the pan until you get a circle of about 4 to 5 inches of diameter. | 3. When the surface starts to bubble, turn it over with a spatula and cook it on the other side. Each side takes about 2 minutes, depending on the thickness. | 4. Fill them with fresh cheese,in Venezuela, we fill them with "queso de mano" which is a white fresh cheese, delicious, but you could use for example a low fat soft white cheese or anything you want like nonfat slices of turkey or ham. Or even non-sugar jam Or no-fat cream cheese, ricotta, -- anything you want. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 4 cups 738.84 145.9068 20.4168 8.0088
    salt 3 teaspoons - - - -
    splenda sugar substitute 3/4 cup - - - -
    maple syrup 1/4 cup 204.75 52.794 0.0315 0.0472
    milk 1 cup skim 552.0 13.296 5.496 57.216
    cooking spray - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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