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Cachapas Venezuelan Corn Pancakes

Cachapas Venezuelan Corn Pancakes: A Family Favorite Treat

Cachapas Venezuelan Corn Pancakes are scrumptious corn pancakes filled with gooey mozzarella, perfect for family dinners or breakfast treats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 2 cups Fresh Corn frozen corn can be used if defrosted
  • 1 large Egg binds the batter together
  • 2 cloves Garlic adds flavor; skip if preferred
  • 1 cup Cornflour can replace with cornstarch if needed
  • 1 cup All-Purpose Flour provides structure
  • 2 tablespoons Sugar can reduce or swap with sweetener
  • 1 teaspoon Salt
  • 2 tablespoons Butter or vegetable oil for dairy-free
  • 1 cup Milk any milk or alternative can be used
Cheesy Filling
  • 1 cup Shredded Mozzarella Cheese or cottage cheese for a lower-fat option
Optional Add-ins
  • 1/4 cup Sliced Jalapeños skip for a milder version

Equipment

  • blender
  • nonstick skillet

Method
 

Cooking Steps
  1. Blend the Batter: In a blender, combine fresh corn, an egg, milk, melted butter, cornflour, all-purpose flour, sugar, salt, and garlic. Blend until smooth and creamy, resembling thick pancake batter.
  2. Prepare the Skillet: Heat a nonstick skillet over medium heat. Lightly grease the surface and allow it to warm for about 2-3 minutes.
  3. Cook the Pancakes: Ladle about 1/4 cup of corn batter onto the skillet, shaping it into a round pancake of 4-5 inches. Cook for 2-3 minutes until golden brown at the edges.
  4. Add Spice and Flip: Optionally, place sliced jalapeños on top before flipping the pancake. Cook for another 1-2 minutes until golden and crispy.
  5. Stuff with Cheese: Sprinkle shredded mozzarella on one half of the pancake and fold over to create a half-moon shape. Cook until cheese is melted, about 1-2 minutes.
  6. Serve Warm: Remove from the skillet and serve immediately, optionally with sour cream and hot sauce.

Nutrition

Serving: 1pancakeCalories: 230kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 4mg

Notes

For light and fluffy cachapas, avoid overmixing the batter. Serve warm for the best experience.

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