Corn Pancakes with Cheese or Cachapas De Carabobo
Savor the traditional flavors of Venezuela with these irresistible Corn Pancakes with Cheese, or Cachapas de Carabobo—a hearty dish that brings the perfect balance of sweet and savory to your plate. Made with fresh corn kernels for a naturally sweet, slightly textured pancake, these cachapas are elevated with a touch of sugar, creamy whole milk, and melted butter for a rich, tender bite. The addition of queso de mano, mozzarella, or farmer’s cheese creates a gooey, melty filling when folded into each golden pancake. Perfect for breakfast, lunch, or dinner, these easy-to-make corn pancakes are cooked to perfection on a hot griddle. Whether served as a standalone treat or paired with a side of avocado slices or crema, cachapas are a comforting and flavorful dish that's sure to delight!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 3 cups Fresh corn kernels (about 4–5 ears of corn)
- 0.5 cup Whole milk
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 0.25 cup Cornmeal (preferably yellow)
- 2 tablespoons Butter (melted)
- 2 tablespoons Vegetable oil (for cooking)
- 1 cup Cheese (queso de mano, mozzarella, or farmer's cheese)
Instructions
In a blender, combine the fresh corn kernels, milk, sugar, and salt. Blend until the mixture is smooth but slightly textured, ensuring some corn kernels remain visible for added texture.
Add the cornmeal and melted butter to the blender. Blend briefly until all ingredients are fully incorporated. The batter should be thick but pourable.
Heat a nonstick skillet or griddle over medium heat. Lightly grease it with about 1 teaspoon of vegetable oil.
Using a ladle, pour about 1/4 cup of the batter onto the skillet to form a round pancake. Use the back of the ladle to spread the batter if needed.
Cook each pancake for about 3–4 minutes on one side until golden brown and the edges firm up. Flip carefully and cook the other side for an additional 2–3 minutes.
Repeat with the remaining batter, adding more oil to the skillet as needed.
As each corn pancake is cooked, top it with slices or shreds of cheese. Fold the pancake in half to let the cheese melt between the layers, creating a gooey, cheesy filling.
Serve warm, and enjoy the sweet, savory flavors of these delicious Venezuelan cachapas!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 15.6 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 467 mg | 36% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
