Chorreadas

Shopping list

• 300 g fresh sweetcorn kernels — about 2 large cobs

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• 100 ml whole milk

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• 2 tbsp caster sugar

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• 60 g plain flour

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• 1 tbsp cornflour

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• 0.5 tsp fine sea salt

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• 1 tsp baking powder

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• 1 piece egg — lightly beaten

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• 30 g butter — melted, plus extra for cooking

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• 4 tbsp sour cream — to serve

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Step by step

1. 1

   Place the sweetcorn kernels and milk in a blender and pulse until you have a coarse purée with some texture remaining. Do not over-blend to a smooth liquid.

2. 2

   Pour the corn mixture into a large mixing bowl.

3. 3

   Add the sugar, plain flour, cornflour, salt and baking powder. Stir gently to combine.

4. 4

   Fold in the beaten egg and melted butter until just incorporated. The batter should be thick and lumpy.

5. 5

   Heat a non-stick frying pan or griddle over medium heat and add a small knob of butter.

6. 6

   Once the butter foams, spoon 2–3 tablespoons of batter per pancake onto the pan, spreading gently into rounds about 10 cm wide.

7. 7

   Cook for 2– 3 minutes until bubbles appear on the surface and the underside is golden brown.

8. 8

   Flip carefully and cook for a further 2 minutes until cooked through and golden on both sides.

9. 9

   Transfer to a warm plate and repeat with the remaining batter, adding more butter as needed.

10. 10

    Serve the chorreadas warm with a dollop of sour cream on the side.