Venezuelan Cachapas (Corn Pancakes)

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Golden, cheesy, and slightly crisp on the edges, Venezuelan Cachapas are the ultimate comfort food from South America. These sweet corn pancakes are made from fresh corn kernels and cooked until beautifully caramelized on the outside while remaining soft and gooey inside. A generous layer of soft cheese in the center melts perfectly, creating a delightful contrast in texture and taste.

Traditionally served hot and folded over with cheese, cachapas are as comforting as a stack of fluffy pancakes, but with a savory-sweet twist. They make an irresistible breakfast, a quick lunch, or a satisfying dinner. Whether you’re new to Venezuelan cuisine or nostalgic for flavors of home, this dish brings joy with every bite.

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Why You’ll Love This Venezuelan Cachapas Recipe

• Naturally sweet and savory: The fresh corn adds a natural sweetness that pairs perfectly with salty cheese.
• Quick and easy to make: No fancy ingredients or complicated steps involved.
• Authentically Venezuelan: Experience a taste of Latin American street food right from your kitchen.
• Customizable: Add meats like ham or shredded chicken, or go vegetarian with beans and avocado.
• Great for all meals: Breakfast, brunch, lunch, or dinner—cachapas work any time of day.

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Preparation Phase & Tools to Use

To make the perfect cachapas, you’ll need just a few essential kitchen tools:

• Blender or food processor: This is crucial for blending the corn into a smooth batter. It ensures even texture and consistent results.
• Non-stick skillet or griddle: To achieve that beautifully browned, crisp exterior without sticking. A cast iron skillet works great too.
• Spatula: Preferably a wide one to flip the pancakes gently without breaking them.
• Measuring cups and spoons: For accurate ingredient portions to keep your batter just the right consistency.
• Mixing bowl: To combine and rest your batter before cooking.

Each of these tools helps streamline the process and ensures your cachapas turn out golden, melty, and delicious.

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Ingredients for the Venezuelan Cachapas

• Fresh corn kernels: The star of the recipe! They provide natural sweetness and a creamy texture.
• Cornmeal: Helps thicken the batter and gives the pancakes structure.
• Milk: Adds moisture and richness to the batter.
• Sugar: Just a small amount to enhance the natural sweetness of the corn.
• Salt: Balances the sweetness and boosts the flavor.
• Butter: For greasing the skillet and adding richness.
• Queso de mano or mozzarella: The melty cheese filling that makes cachapas so indulgent.

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How To Make the Venezuelan Cachapas

Step 1: Blend the Batter

Add the fresh corn kernels, cornmeal, milk, sugar, and salt to a blender. Blend until the mixture is mostly smooth but still has a few small corn bits for texture.

Step 2: Let the Batter Rest

Pour the batter into a bowl and let it rest for 10 minutes. This helps thicken it slightly and improves the texture.

Step 3: Heat and Grease the Pan

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.

Step 4: Cook the Cachapas

Pour about 1/2 cup of batter onto the skillet and spread into a circle. Cook for 4–5 minutes on each side until golden brown and crisp around the edges.

Step 5: Add Cheese and Fold

Place slices of queso de mano or mozzarella on half of the pancake, then fold the other half over the cheese. Let it sit on the pan another minute or two to allow the cheese to melt.

Step 6: Serve Hot

Transfer to a plate and serve immediately while warm and gooey.

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Serving and Storing Venezuelan Cachapas

Cachapas are best enjoyed hot off the griddle with the cheese still melty and the edges lightly crisp. Serve them as a main dish with a side of avocado or as a snack with sour cream or nata. They also pair beautifully with salty meats like ham or chorizo.

To store leftovers, let them cool completely and place in an airtight container in the fridge. Reheat on a skillet over low heat to regain the crispness. Avoid microwaving as it may make them soggy. Cachapas also freeze well—wrap individually and reheat in a pan when ready.

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Frequently Asked Questions

What type of corn is best for cachapas?

Fresh corn on the cob is ideal for authentic flavor and texture, but thawed frozen corn works well too.

Can I make cachapas vegan?

Yes! Swap the milk for almond or oat milk, and use a vegan cheese or omit the cheese entirely.

Are cachapas gluten-free?

They are naturally gluten-free if you use certified gluten-free cornmeal and check all other ingredients.

Can I make the batter ahead of time?

Absolutely. You can blend the batter and store it in the fridge for up to 24 hours. Just stir before using.

What’s a good cheese substitute for queso de mano?

Mozzarella is the closest in texture and meltability, but you can also try Oaxaca or even provolone.

Do I need to add sugar?

The sugar enhances the sweetness of the corn, but you can skip it if you prefer a fully savory profile.

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Want More Pancake Ideas with a Twist?

If you loved making these Venezuelan Cachapas, check out some of these other creative and cozy meals:

• Try this Simple Potato Pancakes Recipe for a Fast Meal for another starchy, crispy classic.
• This Strawberry Shortcake Pancake Stack is perfect for a sweet twist on breakfast.
• Warm up your morning with Cinnamon Sugar French Toast Muffins.
• Go savory with Tzatziki Chicken Veggie Naan Pizza if you’re feeling adventurous.

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And let me know in the comments how yours turned out. Did you stick to the traditional cheese or add something fun like bacon or avocado? I love seeing your kitchen creativity!

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