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Cachapas

This is a traditional recipe for cachapas, Venezuelan corn pancakes, made from fresh corn kernels blended into a thick batter and griddled until golden and slightly crispy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Course: Breakfast
Cuisine: Venezuelan

Ingredients

  • 2 ½ cups corn kernels (or frozen sweet corn - see notes below)
  • 1 egg
  • ½ cup milk
  • ¼ cup sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp butter
  • Cooking oil spray
For the filling:
  • 7 oz queso fresco (or other cheeses)

Instructions

    Cup of Yum
  1. Rinse the corn kernels and place them in a blender with the egg, milk, sugar, and all-purpose flour. Blend on high speed until the mixture is smooth and homogeneous.
  2. Add the butter to the mixture and blend for another 10 seconds.
  3. Heat a non-stick pan or griddle over medium heat and spray it with cooking spray.
  4. Pour a ladleful of the corn mixture into the pan or griddle and spread it out into a 5–6-inch circle.
  5. Cook the cachapas for 3-4 minutes on one side, or until they start to dry around the edges and bubbles form on the surface.
  6. Use a spatula to carefully flip the cachapas over and cook for another 3-4 minutes on the other side, or until golden brown.
  7. Repeat with the remaining corn mixture until all the cachapas are cooked.
  8. To serve, slice the queso fresco and place into of each cachapa. Fold in half and enjoy!

Notes