Venezuelan Corn Cachapas Recipe
Venezuelan Corn Cachapas are delicious sweet corn pancakes made from a simple batter of sweet corn, egg, flour, and sugar, cooked until golden and crisp. They are traditionally filled with soft buffalo mozzarella cheese and served warm with butter, offering a delightful balance of sweet and savory flavors in each bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 cachapas 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
For the Batter
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil (for cooking)
For the Filling and Serving
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter
Instructions
- Prepare the Batter: In a blender or food processor, combine the drained sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend the mixture until it becomes mostly smooth but still retains some texture from the corn kernels for an authentic cachapa consistency.
- Cook the Pancakes: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once the pan is hot, spoon approximately 60 ml (about 1/4 cup) of the batter for each cachapa onto the skillet, spreading the batter into a round shape. Cook each side for 3 to 4 minutes until they turn golden brown and develop a crisp exterior.
- Add Cheese and Fold: Once cooked, place several slices of buffalo mozzarella cheese in the center of each cachapa. Fold the pancake in half, which allows the cheese to melt from the residual heat, creating a warm, gooey filling.
- Butter and Serve: While still warm, top each folded cachapa with a pat of unsalted butter. Serve immediately, either plain or with your preferred dipping sauce for added flavor.
Notes
- Use canned sweet corn for convenience, but fresh corn can be used if available; just cook it slightly before blending.
- The batter should have some texture – avoid over-blending to maintain the corn’s natural bite.
- Adjust sugar levels according to your taste preference; cachapas are traditionally slightly sweet.
- Buffalo mozzarella is recommended for its creamy richness, but any soft melting cheese can be substituted.
- Serve immediately for the best taste and texture, as cachapas are best enjoyed fresh and warm.
Keywords: Venezuelan corn pancakes, cachapas, sweet corn pancakes, stuffed pancakes, mozzarella filling, Latin American breakfast, corn batter recipe
Find it online: https://frommamamaya.com/venezuelan-corn-cachapas-recipe/
