Venezuelan Sweet Corn Cachapas Recipe
Venezuelan Sweet Corn Cachapas are traditional corn pancakes made from fresh sweet corn batter, cooked to a golden crisp and filled with melty buffalo mozzarella cheese. These delicious, slightly sweet pancakes are pan-fried and served warm, often topped with butter for extra richness. A perfect blend of sweet and savory flavors, cachapas make an excellent breakfast, snack, or light meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 cachapas 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
Ingredients
Scale
For the Batter
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil (for cooking)
For the Filling and Serving
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter
Instructions
- Prepare the Batter: In a blender or food processor, combine the drained sweet corn, egg, all-purpose flour, salt, and sugar. Blend until the mixture is mostly smooth but still has slight texture from the corn kernels to keep the batter slightly grainy and authentic.
- Heat the Skillet: Place a large skillet or griddle over medium heat. Add vegetable oil and allow it to heat up until shimmering but not smoking.
- Cook the Cachapas: Spoon about 60 ml (1/4 cup) of the batter onto the skillet for each pancake, spreading it gently into a round shape. Cook each side for 3–4 minutes, or until the edges turn golden brown and the pancakes develop a crisp exterior.
- Add Cheese and Fold: Place several slices of buffalo mozzarella cheese onto the center of each cooked cachapa. Fold the pancake in half to sandwich the cheese, allowing the residual heat to melt the cheese inside.
- Butter and Serve: While still warm, top each folded cachapa with a pat of unsalted butter. Serve immediately on its own or with your favorite dipping sauce.
Notes
- Using canned sweet corn is convenient, but fresh corn kernels can be used for an even sweeter and fresher taste.
- If the batter is too thick, add a tablespoon of milk or water to loosen it slightly for easier spreading on the skillet.
- Ensure the skillet is well heated before adding the batter to get a nice crisp exterior.
- Buffalo mozzarella provides a creamy, tangy flavor, but you can substitute with other melting cheeses like mozzarella or farmer’s cheese.
- Cachapas are best eaten immediately while warm and the cheese is melted.
Keywords: Venezuelan cachapas, sweet corn pancakes, corn pancakes with cheese, Venezuelan breakfast, pan-fried corn pancakes
Find it online: https://victoriablair.com/venezuelan-sweet-corn-cachapas-recipe/
