Venezuelan Sweet Corn Cachapas Recipe
Venezuelan Sweet Corn Cachapas are deliciously crispy, golden corn pancakes filled with melty buffalo mozzarella cheese. Made by blending sweet corn with simple ingredients and cooking on a skillet, these traditional Venezuelan pancakes are buttery, slightly sweet, and perfect for breakfast or a comforting snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 cachapas 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Venezuelan
Ingredients
Scale
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)
Filling and Topping
- 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, one large egg, all-purpose flour, salt, and granulated sugar. Blend until the mixture is mostly smooth but still has a bit of corn kernel texture to retain the characteristic chunkiness of the cachapa batter.
- Heat the Cooking Surface: Warm a large skillet or griddle over medium heat and add the vegetable oil. Allow it to get hot enough to sizzle the batter when added.
- Cook the Pancakes: Spoon about 60 ml of the batter per cachapa onto the skillet, spreading it into a round shape. Cook each side for 3 to 4 minutes until the pancake is golden brown and crisp on the outside.
- Add Cheese and Fold: Once cooked, place several slices of buffalo mozzarella cheese in the center of each pancake. Fold each cachapa in half, allowing the residual heat from the pancake to melt the cheese inside.
- Butter and Serve: While still warm, top each folded cachapa with a pat of unsalted butter. Serve immediately, either plain or with your preferred dipping sauce for extra flavor.
Notes
- Drain the canned sweet corn thoroughly to prevent watery batter.
- For extra flavor, use fresh corn if available, but adjust the flour to compensate for moisture.
- Cachapas are best served hot so the cheese inside remains melted and gooey.
- They can be paired with sour cream, guava paste, or a spicy dipping sauce.
- You may substitute buffalo mozzarella with fresh mozzarella or queso blanco if preferred.
Keywords: Venezuelan cachapas, sweet corn pancakes, corn cakes with cheese, mozzarella cachapas, Venezuelan breakfast
Find it online: https://kitchenbyrita.com/venezuelan-sweet-corn-cachapas-recipe/
