Description
Enjoy authentic Venezuelan Cachapas (Corn Pancakes) made with fresh sweet corn and gooey melted cheese. This naturally gluten-free and easy-to-make Latin dish is perfect for breakfast, lunch, or dinner. A savory-sweet comfort food classic with a twist!
Ingredients
1 ½ cups fresh corn kernels (or thawed frozen corn)
¼ cup cornmeal
⅓ cup milk
1 tablespoon sugar
¼ teaspoon salt
1 tablespoon butter (for greasing pan)
4 ounces queso de mano or mozzarella cheese (sliced)
Instructions
1. Add corn kernels, cornmeal, milk, sugar, and salt to a blender. Blend until mostly smooth with a few corn bits remaining.
2. Pour batter into a bowl and let rest for 10 minutes.
3. Heat a non-stick or cast iron skillet over medium heat and grease with butter.
4. Pour ½ cup of batter onto skillet and shape into a round pancake.
5. Cook each side for 4–5 minutes until golden brown and slightly crispy.
6. Add slices of cheese to half of the pancake and fold over.
7. Let the cheese melt in the pan for 1–2 more minutes.
8. Serve immediately while hot and melty.
Notes
For the best flavor, use fresh corn off the cob when in season.
Letting the batter rest improves the texture and allows the cornmeal to hydrate.
Use a wide spatula to flip the pancakes gently and keep them intact.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Latin
- Method: Pan-fried
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg