Many years ago, when I would go to the beach with my family, we would always stop on the way to eat in a local restaurant "chorreadas". A couple of days ago, I was looking through the web and found this recipe which I tweaked and it tastes like a healthier "chorreada".
- In a large bowl mix flour with the corn, shallots, cumin, salt and pepper.
- Add the yogurt, 1½ tablespoons olive oil, 1 egg and the sour cream.
- Set large nonstick frying pan over medium heat for 1-2 minutes. Put some olive. Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter and turn to cook both sides.
- Serve alone or with sour cream on top.