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Venezuelan Cachapas (Corn Pancakes)

Venezuelan Cachapas (Corn Pancakes)
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If you’re craving a comforting and delicious dish, Venezuelan Cachapas (Corn Pancakes) are exactly what you need. These sweet corn pancakes feature a crispy exterior and a warm, cheesy center that will transport you straight to the heart of Venezuela. Perfect for breakfast, lunch, or dinner, these cachapas are easy to whip up in just 25 minutes, making them an ideal choice for busy weeknights or lazy weekends. Plus, they offer endless opportunities for customization—top them with your favorite ingredients or enjoy them as is for a satisfying meal that everyone will love. Let’s get cooking!

Ingredients

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  • 1 ½ cups sweet corn (fresh, canned, or thawed frozen)
  • ¼ cup precooked cornmeal or masa harina
  • ¼ cup milk
  • ½ teaspoon salt
  • 1 teaspoon sugar (optional)
  • 1 tablespoon butter or oil (for cooking)
  • 1 cup shredded mozzarella or queso de mano

Instructions

  1. Blend the batter: In a blender, combine sweet corn, milk, cornmeal, salt, and sugar (if using). Blend until mostly smooth with some texture.
  2. Heat your skillet: Preheat a skillet over medium heat and lightly grease it with butter or oil.
  3. Cook the pancakes: Spoon about ¼ to ⅓ cup of batter onto the skillet and spread it into a circle about 5–6 inches wide. Cook for 3–5 minutes until golden brown on one side.
  4. Flip carefully: Flip the pancake and cook for another 2–4 minutes until fully cooked.
  5. Melt the cheese: Place cheese on one half of the pancake before folding it over. Let it sit for 1–2 minutes to melt.
  6. Serve hot: Enjoy cachapas immediately with your favorite toppings.

Nutrition

Find it online: https://flavorswish.com/venezuelan-cachapas-corn-pancakes/