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 counter- parts. As in all the other blue zones regions outside the United States, Costa Rican breakfasts are very similar to lunches and dinners.
4 cups fresh sweet corn kernels (or two 16-ounce cans, drained)
3 tablespoons water
1 teaspoon salt
2 tablespoons granulated sugar Vegetable oil for frying
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 corn- cakes 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.
