Venezuelan Sweet Corn Cachapas Recipe
Traditional Venezuelan sweet corn pancakes made with blended corn batter.
Ingredients
Cachapa Batter
- 400 g canned sweet corn drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
For Pan-Frying
- 2 tablespoons vegetable oil
Filling and Serving
- 250 g buffalo mozzarella cheese sliced
- 2 tablespoons
Instructions
- Drain the sweet corn thoroughly and place it into a blender or food processor.
- Add the egg, flour, salt, and sugar.
- Blend until the mixture is mostly smooth while leaving some small corn pieces for texture.
- Heat a large skillet or griddle over medium heat.
- Add the vegetable oil and allow it to heat.
- Spoon about 60 ml of batter onto the skillet for each cachapa.
- Gently spread the batter into a round pancake shape.
- Cook for 3–4 minutes until the bottom is golden brown.
- Carefully flip and cook for another 3–4 minutes until the second side is golden and lightly crisp.
- Transfer the cooked pancakes to a plate.
- Place several slices of mozzarella cheese in the center of each cachapa.
- Fold each pancake in half and allow the residual heat to melt the cheese.
- Top with a small pat of butter.
- Serve immediately and enjoy this authentic Venezuelan Sweet Corn Cachapas Recipe while warm.
Notes
- Serve with sour cream, garlic sauce, or avocado slices.
- Add shredded chicken or beef for a heartier meal.
- For a sweeter version, increase the sugar slightly.
- Fresh herbs such as cilantro can be added for extra flavor.
- These corn pancakes pair wonderfully with fresh fruit or a simple salad.