Venezuelan Sweet Corn Cachapas: Comfort in Every Bite

Venezuelan Sweet Corn Cachapas are a delightful twist on classic pancakes, offering a perfect balance of savory and sweet flavors.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 cachapas

Course: Breakfast

Cuisine: Venezuelan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Sweet Corn Use fresh or thawed corn; avoid canned for best flavor.
1 large Egg
1 cup All-Purpose Flour For gluten-free options, consider a gluten-free flour blend.
1 tsp Salt
2 tbsp Granulated Sugar Can substitute with honey for less sweet pancakes.

For Frying

1 tbsp Vegetable Oil Olive oil may be a suitable alternative.

For the Filling

1 cup Buffalo Mozzarella Can substitute with queso de mano, queso fresco, or plant-based cheese.
2 tbsp Unsalted Butter Adds richness when served warm.

Equipment

blender
skillet

Method

Step-by-Step Instructions

Blend the Batter: In a blender, combine sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth with some corn texture.
Heat the Skillet: Preheat a skillet over medium heat and add vegetable oil, swirling to coat the surface.
Cook the Cachapas: Pour 60 ml of batter onto the skillet, forming 4-5 inch rounds. Cook for 3-4 minutes until golden brown.
Add Cheese and Fold: Place mozzarella in the center of the cachapa, fold in half, and cook for an additional 1-2 minutes to melt the cheese.
Serve Warm: Transfer cachapas to a plate, add butter on top, and enjoy immediately.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 1mg

Notes

These cachapas can be made in larger batches and frozen unfilled for future quick meals.

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