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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
