Venezuelan Yam and Corn Pancakes with Mushroom Ají Dulce Scramble and Llanero Cheese

Instructions

1. 1

   1. In a large bowl, combine the grated yam, pre-cooked cornmeal, warm water, 1 egg, 40 g grated Llanero cheese, half of the salt, and a quarter teaspoon of black pepper until you get a thick, even batter. Let it rest for 10 minutes so the cornmeal can hydrate.

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   2. While the batter rests, whisk the 4 eggs for the scramble in a medium bowl with the remaining salt and the remaining black pepper. Set aside.

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   3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion, ají dulce, and mushrooms. Cook for 5 minutes, stirring, until the mushrooms release their liquid and the onion softens.

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   4. Add the tomato and scallions to the skillet. Cook 3 minutes more until the tomato is juicy but not falling apart.

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   5. Pour the beaten eggs into the skillet and cook over medium-low heat, stirring gently, for 2 to 3 minutes until you have a creamy scramble. Turn off the heat and keep covered.

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   6. Preheat an oven to 200 °F / 95 °C to keep the pancakes warm once cooked.

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   7. In another nonstick skillet or griddle, heat 2 tablespoons vegetable oil over medium heat. Drop portions of the batter, about 2 heaping tablespoons per pancake, and flatten them slightly.

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   8. Cook the pancakes for 3 to 4 minutes per side until deeply golden and cooked through in the center. Transfer them to the oven at 200 °F / 95 °C while you finish the remaining batter.

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   9. Serve 2 to 3 pancakes per plate, top with the mushroom scramble, and finish with the crumbled Llanero cheese and chopped fresh cilantro.

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    10. Serve immediately while hot so the pancakes stay crisp and the cheese softens slightly over the scramble.