Instructions: * Note: If you cant find Instant corn masa mix, extra-fine corn meal can be substituted.

Combine corn, salt, sugar, egg whites and 3 tablespoons instant masa in blender and mix well until milky mixture is formed, 1 to 2 minutes. If mixture is too thin, add 1 tablespoon masa at a time until mixture is thickened.

Lightly butter large skillet or griddle and set over medium-low heat. Pour 1/4 cup batter for each pancake in hot skillet, making 2 to 3 at once, and cook until sides of pancakes begin to turn golden brown, 2 to 3 minutes.

Turn and cook pancakes an additional 2 to 3 minutes. Serve with a slice of queso fresco, if desired.

This recipe yields 5 to 6 cachapas.

Comments: Queso fresco is a good topping, but a dollop of sour cream can also be used. Cachapas are generally eaten instead of bread in Venezuela, but they can be prepared as an appetizer. Make them silver dollar-size and top with sour cream and some chopped dill.

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