Chorreadas – Costa Rican corn pancakes

Chorreadas – Costa Rican corn pancakes

The makings of chorreadas - Costa Rican corn pancakes

When travelling through Costa Rica, one thing you’re quick to discover out on the streets is the abundance of sodas. No, not fizzy soft drinks in cans and bottles – I’m talking about small, family-run eateries that sit on the side of the road; generally with undercover seating – or even holes-in-the-wall in market buildings.

This is where you see taxi drivers, local workers and residents getting their fill on honest, homestyle cooking.

Chorreadas - Costa Rican corn pancakes

Many of the sodas have their own specialties. Stuff for breakfast, slow-cooked meaty stews, deep-fried goodies, gallo pinto (rice & beans), you name it. And it’s all so cheap!

One of the typical breakfast dishes you can pick up at a soda is chorreadas – pancakes made from ground fresh corn – simply served with natilla, which is a type of sour cream, a cup of coffee or glass of milk.

The makings of chorreadas - Costa Rican corn pancakes

The more modern variations make them similar to regular Western-style pancakes with eggs and flour – using a food processor or blender rather than laboriously grinding the corn with a mincer.

I’ve gone with the modern method with mine, also studding the batter with slices of fresh banana for a little more natural sweetness. You could drown the chorreadas with maple syrup or honey, but to be honest, there’s actually enough sweetness in there thanks to the corn.

Give them a go!

Recipe adapted from here

Chorreadas - Costa Rican corn pancakes

 

Print Recipe
Chorreadas - Costa Rican corn pancakes
Like a bit of corn? Then have it in pancake form with these Costa Rican chorreadas. Topped with banana and sour cream, they're the perfect breakfast!
Chorreadas - Costa Rican corn pancakes
Cuisine Costa Rican
Servings
servings
Ingredients
Cuisine Costa Rican
Servings
servings
Ingredients
Chorreadas - Costa Rican corn pancakes
Instructions
  1. Remove and discard the husks and all of the silk from each of the corn. Holding the corn upright, cut the kernels off the cobs.
  2. Place the kernels, eggs, flour, salt and milk into a blender and blitz until smooth. Alternatively use a stick blender.
  3. Heat a pan over medium flame. Drizzle about 1 teaspoon of oil into the pan, swirl around, then pour some of the corn batter into the pan - using a ⅓ cup measure. Swirl or spread the batter around to form an even 15 cm sized pancake.
  4. Note: if using banana, arrange 6 slices of banana on top of the batter.
  5. Cook for 2 minutes on the first side, or until nicely coloured. Very carefully flip it over and cook for a further 1 minute. Repeat with the rest of the batter.
  6. To serve, simply dollop some sour cream (natilla) and sprinkle over some icing sugar, if you wish.
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  • I started by assuming these were going to be savory! While the bananas sound great, I might try savory toppings and additions. Heresy, I know… but someti just wanna be bad.

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