These simple, traditional corn pancakes are a healthy substitute for the flour-and-egg pancakes commonly served in the United States. The sweet, toasty cakes don’t require a slathering of syrup, and they have more fiber, fewer calories, and less fat than their American counterparts. As in all the other blue zones regions outside the United States, Costa Rican breakfasts are very similar to lunches and dinners.
Chef's notes
Depending on the corn you use, you may not need the granulated sugar.
Honey, fruit, cinnamon, or cashew cream for optional topping
Blend corn, water, salt, and sugar in a blender until mostly smooth.
Heat a pan over medium-high heat and coat with a thin layer of oil.
Cook the batter like pancakes, spooning approximately 1⁄4 cup onto the pan and spreading into circles.
Reduce heat to low, let the corncakes brown, and then flip over and cook until golden and browned.
Continue cooking in batches, covering the finished corncakes on a plate to keep them warm.
Serve with honey and fruit. These are also delicious topped with cinnamon or cashew cream.
