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.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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