Description
A traditional Venezuelan dish made with sweet corn batter, cooked into soft, golden pancakes and typically filled with cheese for a delicious sweet and savory experience. These cachapas combine the natural sweetness of corn with creamy mozzarella or queso fresco, perfect for breakfast or a comforting snack.
Ingredients
Base Batter
- 2 cups fresh or frozen corn kernels
- 1/4 cup cornmeal
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup milk
For Cooking
- 1 tbsp butter or oil
Filling
- 1 cup mozzarella or queso fresco
Instructions
- Prepare the batter: Blend the corn kernels, milk, sugar, salt, and cornmeal in a blender until you achieve a thick, coarse batter resembling a pancake mix.
- Heat the pan: Place a nonstick pan over medium heat and add the butter or oil, letting it melt and coat the surface evenly.
- Cook the cachapas: Pour a ladleful of batter into the pan and spread it out gently into a round shape about 5-6 inches wide.
- Cook first side: Let the batter cook without disturbing it until the edges begin to brown and the bottom turns golden, about 3-4 minutes.
- Flip the cachapa: Carefully flip the pancake over to cook the other side for another 2-3 minutes until golden and cooked through.
- Add cheese and fold: Place a generous handful of mozzarella or queso fresco on top of the cooked side, then fold the cachapa in half to encase the cheese. Cook for an additional minute to allow the cheese to melt.
- Serve warm: Remove from the pan and serve immediately, optionally with cream or extra cheese on the side.
Notes
- Use fresh corn for the best flavor and texture in your cachapas.
- Adding a bit of butter inside when folding enhances richness and flavor.
- Serve with cream or extra cheese for an authentic experience.
- If frozen corn is used, thaw and drain excess moisture before blending.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
