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Güirila: photo of the dish
Illustrative photo: SORIANONEARTH — CC BY-SA 3.0, Wikimedia Commons
Breakfast

Güirila

The güirila is a soft, sweet corn pancake cooked on a griddle or in a frying pan, often filled with fresh cheese. Typical of the season of the first corn cobs, it is eaten at breakfast or as a snack, in the countryside as well as in town.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

340 kcal per serving

Protein
3.7 g
Carbohydrates
39.2 g
of which sugars
26.5 g
Fat
18.5 g
of which saturated fat
12.4 g
Fiber
0.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Shuck the corn: remove the kernels from the cobs with a knife, or thaw frozen kernels and drain them well.
  2. Blend: put the kernels in a blender with the sugar, salt and melted butter, then blend until you get a smooth but still slightly grainy batter.
  3. Adjust the texture: if the batter is too runny, add cornmeal a spoonful at a time until it holds together without running; add baking powder if you want a fluffier pancake.
  4. Heat the griddle: warm a non-stick pan or cast-iron griddle over medium heat and grease it very lightly.
  5. Cook the pancakes: pour a large spoonful of batter into the pan and spread it into a disc about 1 cm thick. Cook 3 to 4 minutes per side, until the edges are golden.
  6. Fill: at the last moment, spread crumbled fresh cheese over one half of the pancake, fold it over and let the cheese melt slightly for a minute.
  7. Serve: enjoy warm, with a knob of butter or a dollop of crème fraîche.

Variations and tips

Savoury version. Leave out the sugar and add a pinch of salt and some grated cheese to the batter.

With what you can find here. Well-drained canned sweet corn works perfectly if fresh cobs are not available.

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Original Ecomely recipe.