Like a true Latina, I'm a little late to Hispanic Heritage Month due to illness, but now that I'm back I figured the best recipe to start with is a breakfast dish! Chorreadas are a thin crepe-like corn pancake that's eaten for breakfast or as an afternoon snack in Costa Rica. These sweet eggy pancakes are served warm with natilla (Costa Rican Sour Cream) or grated fresh cheese and a hot Café Chorreado. These tasty pancakes are a great way to start cooler Autumn mornings. 

Here's my recipe for tasty Chorreadas - Costa Rican Corn Pancakes:

Chorreadas - Costa Rican Corn Pancakes

By Emily (Cooking for Kishore)

These sweet eggy pancakes are are a great way to start cooler Autumn mornings, when served warm with natilla (Costa Rican Sour Cream) or grated fresh cheese, and a hot Café Chorreado.

Ingredients

• 2 Cups Sweet Corn
• 2 Eggs
• 1/2 Cup Flour
• 1/3 Cup Sugar
• 1/2 Cup Milk
• 1 tsp Vanilla Extract
• 1/8 tsp Salt
• Canola Oil
• Natilla, Sour Cream

Instructions

1. In a blender add corn, flour, sugar, vanilla, eggs, and milk, blend till smooth.
2. Heat a pan over medium heat and wipe with oil.
3. Add the batter and lightly spread in a circle, let cook till you see bubbles then flip and cook for a little more. Place on a plate and keep covered while cooking the rest.
4. Serve with natilla (sour cream) or fresh grated cheese.

Yield: 6 Servings
Prep Time: 5 mins. 

Cook time: 10 mins. 
Total time: 15 mins. 
Tags: breakfast corn pancakes, chorreadas, chorreadas recipe,  Costa Rican style breakfast corn pancakes, costa rican recipes, Latin American recipes, breakfast recipes, Hispanic Heritage Recipes, 

 Serve Hot and Enjoy!

Nutrition

Calories: 168 per serving