Venezuelan Corn Pancakes Cachapas
Discover the irresistible charm of Venezuelan Corn Pancakes, known as Cachapas—a beloved traditional street food packed with rustic, sweet, and savory flavors! Made with fresh or canned sweet corn kernels blended into a slightly chunky batter with milk, cornmeal, and a touch of sugar, these golden pancakes boast a soft, tender texture and a naturally sweet, corn-forward taste. Perfect as a standalone treat or folded around gooey melted mozzarella or queso de mano, cachapas are a versatile delight that can be enjoyed as a quick breakfast, snack, or side dish. Quick to prepare in just 25 minutes, these pancakes are cooked to a beautifully golden hue on a hot skillet, filling your kitchen with the comforting aroma of freshly made corn cakes. Serve them warm with your favorite fillings or toppings and immerse yourself in the authentic flavors of Venezuela.
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Recipe Information
Ingredients
- 2 cups sweet corn kernels (fresh or canned, drained)
- 0.25 cups milk
- 0.25 cups cornmeal
- 1 tablespoon sugar
- 0.25 teaspoon salt
- 2 tablespoons butter (melted)
- 1 large eggs
- 1 cup mozzarella or queso de mano (for filling, optional)
- 2 tablespoons vegetable oil or butter (for cooking)
Instructions
Add the sweet corn kernels, milk, cornmeal, sugar, salt, melted butter, and egg to a blender or food processor.
Blend the mixture until it forms a slightly chunky batter. It's important to keep some texture from the corn, so avoid blending it completely smooth.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Pour about 1/4 cup of the batter onto the skillet for each pancake, spreading it slightly with the back of a spoon to form a circle about 5-6 inches in diameter.
Cook the cachapa for about 2-3 minutes on one side, or until bubbles form on the surface and the edges begin to set.
Flip the pancake carefully with a spatula and cook the other side for an additional 2-3 minutes, until golden brown and cooked through.
Transfer the cooked cachapas to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining batter.
If desired, place a slice of mozzarella or queso de mano on one side of a cachapa, fold it in half, and let the cheese melt slightly from the residual heat.
Serve the cachapas warm with or without fillings, and enjoy this delicious Venezuelan treat!
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 43.6 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1331 mg | 102% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1491 mg | 32% | |
*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.
