Description
Soft, slightly sweet Venezuelan corn pancakes filled with melty cheese, perfect for a delicious breakfast or brunch that balances sweet and savory flavors.
Ingredients
Main Ingredients
- 2 cups fresh or canned corn (drained)
- 1/4 cup cornmeal
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup milk
- 1 tbsp butter (for cooking)
- 1 cup shredded mozzarella or queso fresco
Instructions
- Prepare the Batter: Blend the corn, cornmeal, sugar, salt, and milk together until a thick batter forms, ensuring the mixture is smooth but still slightly textured.
- Heat the Pan: Place a skillet or frying pan over medium heat and melt the butter evenly across the surface to prevent sticking and add flavor.
- Cook the Pancake: Pour a portion of the batter into the pan, spreading it slightly into a round pancake shape about 1/4 inch thick to cook evenly.
- First Side Cooking: Cook the batter for 3 to 4 minutes until the edges turn golden and the underside is nicely browned.
- Flip the Pancake: Carefully flip the cachapa using a spatula to the uncooked side to allow it to cook through.
- Add the Cheese: Immediately place shredded mozzarella or queso fresco on one half of the pancake while the other side cooks.
- Fold and Melt Cheese: Fold the pancake over the cheese and continue cooking until the cheese fully melts and the pancake is golden and cooked through.
- Serve Warm: Remove from the pan and serve the cachapas warm to enjoy the melty cheese filling and sweet corn flavor.
Notes
- For the best flavor, use fresh corn whenever possible instead of canned.
- If you prefer your cachapas sweeter, add a little more sugar to the batter.
- Queso fresco can be substituted with mozzarella or other mild, melty cheeses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: Venezuelan
