andrejthechef
Costa RicaPancakesBreakfastVegetarian

Chorreadas con Natilla

Costa Rican chorreadas: thin fresh corn pancakes, lightly sweet and browned in butter, served with natilla, a thick tangy Costa Rican cream.

prep
15 min
cook
25 min
total
40 min
serves
4
level
easy
Three golden-brown fresh corn pancakes with charred spots, topped with a dollop of thick natilla cream, with a small bowl of cream behind

Chorreadas are pancakes from Costa Rica made from fresh, tender corn blended with egg, a little flour and sugar. They are thin, soft in the middle and browned at the edges, and they are served with natilla, a thick, tangy cream that is closer to sour cream than to the custard called natillas in Spain. They are a breakfast food, often paired with coffee.

The batter should be thick and a little coarse, not smooth, so blend in short bursts and keep some kernel bits. Cook over medium heat in a well-buttered pan, because corn batter browns quickly and sticks if the pan is dry. Spread each portion thin with the back of a spoon, then wait until the underside is deeply golden before you turn it.

Chorreadas con Natilla is one of the best breakfasts from around the world.

method

  1. Put the corn kernels, eggs, sugar, salt and milk in a blender. Pulse in short bursts until you have a thick, coarse puree with some kernel pieces left, not a smooth liquid.

  2. Add the flour, baking powder and 2 tablespoons of melted butter and pulse just until mixed. The batter should be thick and drop slowly from a spoon; if it is stiff, add a splash more milk.

  3. Let the batter rest for 5 minutes. Heat a large nonstick or cast iron skillet over medium heat and melt a little butter in it.

  4. Spoon about 80 ml (1/3 cup) of batter into the pan and spread it with the back of the spoon into a round about 12 cm (5 inches) across and 1 cm (1/2 inch) thick. Cook 3 to 4 minutes, until the underside is deeply golden and the surface looks set at the edges.

  5. Turn carefully with a wide spatula and cook another 2 to 3 minutes, until browned and cooked through in the middle. Keep the finished chorreadas warm in a 90°C (200°F) oven.

  6. Repeat with the remaining batter, buttering the pan between batches. Serve warm, topped with a spoonful of natilla.

chef's tips

  • Natilla is sold in Costa Rican and some Latin grocery stores. Sour cream or crème fraîche stirred with a splash of milk is a good stand-in.
  • If the pancakes break when you flip them, the batter is too thin or the pan is too cool. Add a spoonful of flour and wait for the underside to brown.
  • Frozen corn works out of season. Thaw it and pat it dry first, and add a tablespoon more flour.