Cachapas

Ingrédients

• 1 cuillère à soupe black pepper
• 2 cuillères à café salt
• 1 tasse water
• 2 large eggs
• 4 corn on the cobs
• 1/4 cup masa harina

Directives

1. Strip the corn ears from their husks, add to a boiling pot of water. Cook to fork tender.
2. Combine all ingredients and add to blender in batches. Texture should be a lumpy pancake batter, although smoother won't hurt in cooking. Add more water if it's too dry, and more harina if it's too wet/loose.
3. Pre-heat a large, flat pan or skillet on the stove. Add just enough oil to coat lightly.
4. Using a 1/4 cup measuring cup, scoop out the cachapas mix onto the hot, oiled pan. Cook 5 minutes per side on medium heat. Serve on its own, with cheese, meat, or vegetables folded inside, or with a sauce on top. Great for breakfast or as a side dish.