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Costa Rican Corn Pancakes (Chorreadas)

Costa Rican · Breakfast · Easy

Costa Rican Corn Pancakes (Chorreadas)

Total
28 min
Prep
10 min
Serves
4
Calories
250
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Fresh corn blends into tender, lightly sweet pancakes with golden edges, a little cinnamon and a spoonful of cool sour cream.

Corn stays slightly textured in Costa Rican Corn Pancakes (Chorreadas), giving the soft batter a little bite. A brief pulse in the blender breaks down the kernels while leaving enough texture to distinguish them from ordinary flour pancakes.

Drain thawed frozen corn thoroughly if fresh corn is unavailable. Cook over medium heat so the naturally sweet batter browns at the same pace that the center sets.

SweetMild30 MinuteVegetarianNut-free

Method

  1. Pulse corn kernels, all-purpose flour, sugar, milk, eggs, vanilla extract, cinnamon and salt in a blender until coarse but spoonable. Leave some small pieces of corn.

  2. Melt a little butter in a large nonstick skillet over medium heat. Spoon four scant 1/4-cup portions of batter into the pan, leaving room to spread.

  3. Cook for per side until golden and the centers are set with no wet batter. Repeat for two more batches, using the remaining butter, for total.

  4. Serve the warm corn pancakes with sour cream spooned alongside.

Forkue tips

  • Make the first pancake small to judge the batter; it should spread slowly rather than run across the pan.

Storing and reheating

Refrigerate for 3 days with parchment between layers. Reheat in a lightly buttered skillet over medium-low heat to restore browned edges, and add cold sour cream afterward.

Kitchen gear

BlenderTop picks on AmazonNonstick skilletTop picks on Amazon
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Nutrition per serving, estimated

250Calories
7gProtein
32gCarbs
11gFat

Costa Rican Corn Pancakes (Chorreadas): FAQ

Can I use canned corn?

Yes. Drain and pat it dry first, and reduce the added sugar if the corn tastes very sweet.

Why do my pancakes break when flipped?

The bottom has not set or the pancake is too large. Keep portions small and wait for firm edges before turning.

How do I store and reheat Costa Rican Corn Pancakes (Chorreadas)?

Refrigerate for 3 days with parchment between layers. Reheat in a lightly buttered skillet over medium-low heat to restore browned edges, and add cold sour cream afterward.

How long does Costa Rican Corn Pancakes (Chorreadas) take?

About 28 min in total: 10 min prep and 18 min cooking.

What do I need to make Costa Rican Corn Pancakes (Chorreadas)?

The key ingredients are corn kernels, all-purpose flour, milk, eggs, butter and vanilla extract, plus pantry basics.

Any tips for Costa Rican Corn Pancakes (Chorreadas)?

Make the first pancake small to judge the batter; it should spread slowly rather than run across the pan.

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