Corn pancakes (cachapas)

Directions

1. in a food processor combine the corn eggs, flour, sugar, and salt then process until combined. but still lumpy. Don't overprocess. Transfer mixture toa bowl and use immediately or refridgerate covered for about 1 day
2. Heat a large cast iron skillet swirl 1 tsp butter in the skillet then pour in 3/4 cup batter.
3. Using a ladle lightly spread the batter in a circular motion to make 6-7 inch pancakes. cook until browned bubbles form on the surface and pancake is firm enough to flip
4. Flip with spatula and spread 1/4 cup cheese over half of the pancake. cook until the cheese melts. Transfer to a plate then fold the plain half over the melted cheese like an omelete. It may break. Coverlooselywith foil to keep warm.
5. makes about 4