Three tender Costa Rican fresh-corn pancakes with a small spoonful of sour cream.
1 tbspMilk
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0.5 tbspButter
30 gSour Cream
160 gCorn
20 gFlour
5 gSugar
To tasteSalt
Blend the corn, milk, sugar and a little salt in a small processor until the kernels form a thick, slightly textured batter. Scrape down as needed. Stir in the flour and rest for 5 minutes.
Melt half the butter in a 24 cm nonstick pan over medium-low heat. Divide the batter into three pancakes about 10 cm wide, spreading each no thicker than 8 mm.
Cook for 4-5 minutes, until the undersides are golden and the tops are beginning to set. Add the remaining butter, carefully turn and cook for 3-4 minutes more. The centers should be set with no wet flour batter; lower the heat if browning too quickly.
Serve all three pancakes warm with the sour cream. The full batch is one breakfast portion.