Corn Flapjacks are reminiscent of the Arepa, which is popular in many Latin American cuisines. Transformed into a fluffier and sweeter version, these flapjacks take only 20 minutes from kitchen to table. Lisa Skye, author of the charitable cookbook I Love Corn, shares this recipe which is a great addition to any brunch.

Corn Flapjacks with Fresh Ricotta Cheese & Chopped Walnuts

    3 cups of self-rising white corn flour
    1/2 cup yellow cornmeal
    1/2 cup sugar
    Dash of salt
    1/2 teaspoon baking powder
    1 large egg
    2 1/2 cups whole milk
    2 tablespoons melted (unsalted) butter
    1/2 teaspoon pure vanilla extract
    1 cup cut corn kernels
    2 tablespoons extra virgin olive oil (or enough to cover bottom of frying pan)
    2 cups ricotta cheese
    1 cup chopped walnuts
    Maple syrup


In a large bowl, combine corn flour, cornmeal, sugar, salt, and baking powder. Stir in eggs, milk, butter, and vanilla extract until well combined. Then add corn kernels and mix well.

Heat the oil in a medium frying pan, over medium high heat, pour batter and cook evenly on both sides (about 2 minutes per side).

Stack three at a time, adding approximately 2 to 3 tablespoons of the ricotta and 1 tablespoon of chopped walnuts between each flapjack. Top with chopped walnuts and hot maple syrup.



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