Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

Introduction

Cachapas are a beloved Venezuelan treat, featuring sweet corn pancakes filled with melted cheese. They offer a delightful combination of crispy edges and gooey cheese, making them perfect for a comforting breakfast or snack.

Ingredients

• 2 cups fresh corn (about 300 grams, cut from the cob; frozen corn defrosted can be used)
• 1 egg
• 2 garlic cloves, minced
• ¼ cup cornflour (25 grams)
• ¼ cup all-purpose flour (27 grams)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons butter
• ½ cup milk (120 ml)
• 1 cup shredded mozzarella cheese (approx. 110 grams)
• 2 sliced jalapeños (optional)
• 1 tablespoon oil

Instructions

1. Step 1: Add fresh corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, butter, and milk into a blender. Blend until you get a smooth batter.
2. Step 2: Heat a nonstick skillet or griddle over medium heat and add a small amount of oil to lightly coat the surface.
3. Step 3: Pour a ladleful of batter onto the skillet and use the back of the ladle to spread it into a circular pancake shape. Adjust size to your preference.
4. Step 4: Cook the cachapa for 2–3 minutes on one side, until golden brown and bubbles appear on the surface.
5. Step 5: If using jalapeños, place the slices on the cachapa before flipping. Flip and cook for another 2–3 minutes on the other side.
6. Step 6: Flip it back to the first side, place a generous amount of shredded mozzarella cheese on one half, then fold the cachapa over the cheese to form a half-moon shape.
7. Step 7: Cook for an additional 1–2 minutes on each side until the cheese is melted and the cachapa is nicely toasted.
8. Step 8: Repeat the process with remaining batter and cheese. Serve warm, ideally with a side of sour cream.

Tips & Variations

• For a creamier texture, substitute some of the milk with cream or buttermilk.
• Try different cheeses such as queso fresco or Monterey Jack for varied flavors.
• Add finely chopped herbs like cilantro or chives to the batter for added freshness.
• Adjust the amount of sugar if you prefer a less sweet or sweeter cachapa.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat to melt the cheese without drying out the pancakes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

While fresh or frozen corn is preferred for better texture and flavor, canned corn can be used in a pinch. Just be sure to drain it well before blending.

What can I substitute for mozzarella cheese?

If mozzarella isn’t available, try using a mild melting cheese like Monterey Jack, Oaxaca cheese, or even a mild cheddar for a similar gooey effect.

Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

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★★★★★

4.8 from 123 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 6–8 cachapas 1x

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Description

Cachapas are traditional Venezuelan corn pancakes made with fresh or frozen corn, mixed into a batter and cooked on a skillet until golden brown. These sweet and savory pancakes are folded with melted mozzarella cheese and optionally topped with jalapeños for a spicy kick. Perfect for a comforting breakfast or snack, cachapas are served warm with sour cream.

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Ingredients

Scale 1x2x3x

For the Batter

• 2 Cups Fresh Corn (About 300 Grams, Cut From The Cob; Frozen Corn Defrosted Can Be Used)
• 1 Egg
• 2 Garlic Cloves (Minced)
• ¼ Cup Cornflour (25 Grams)
• ¼ Cup All-purpose Flour (27 Grams)
• 1 Tablespoon Sugar
• 1 Teaspoon Salt
• ½ Cup Milk (120 Ml)
• 1 Tablespoon Oil

For Cooking and Filling

• 2 Tablespoons Butter
• 1 Cup Shredded Mozzarella Cheese (Approx. 110 Grams)
• 2 Sliced Jalapeños (Optional)
• Sour Cream (For Serving)

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Instructions

1. Grind to make batter: Add all ingredients for the batter including fresh or defrosted corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, milk, and oil into a blender. Blend until smooth to create a thick, pourable batter.
2. Prepare skillet: Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to lightly coat the surface, preventing sticking and helping the cachapas brown evenly.
3. Prepare cachapa: Pour a ladleful of the batter onto the hot skillet. Use the back of the ladle to spread the batter into a circular shape resembling a pancake. Size can vary according to preference.
4. Cook cachapa: Cook each cachapa for 2-3 minutes on one side until bubbles form on the surface and the edges start to look set. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
5. Fill cachapa: Place sliced jalapeños on top of the cachapa before flipping, if using. After flipping, cook for 2-3 minutes then flip back. On one half of the cooked cachapa, place a generous amount of shredded mozzarella cheese. Fold the other half over to create a halfmoon shape.
6. Toast and melt cheese: Cook the folded cachapa for an additional 1-2 minutes on each side until the cheese melts gooey and the exterior is nicely toasted.
7. Serve: Repeat the process with remaining batter and fillings. Serve all cachapas warm with sour cream on the side.

Notes

• Fresh corn provides the best flavor but frozen corn thawed works well too.
• Adjust sugar amount to your preference for sweeter or more savory pancakes.
• Jalapeños are optional but add a nice spicy contrast to the creamy cheese.
• Use a nonstick skillet or well-seasoned griddle to prevent sticking.
• Serve cachapas immediately while cheese is warm and melty for best experience.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Venezuelan

Keywords: Cachapas, Venezuelan corn pancakes, corn pancakes, mozzarella stuffed pancakes, breakfast, savory pancakes