Venezuelan Corn Pancakes (Cachapas) with Cheese and Jalapeños Recipe

Introduction

Cachapas are delicious Venezuelan corn pancakes that offer a perfect balance of sweet and savory flavors. Made with fresh corn and stuffed with melted mozzarella, they make a comforting and hearty meal or snack.

Ingredients

• 2 cups fresh corn (about 300 grams), cut from the cob (or defrosted frozen corn)
• 1 egg
• 2 garlic cloves, minced
• ¼ cup cornflour (25 grams)
• ¼ cup all-purpose flour (27 grams)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons butter
• ½ cup milk (120 ml)
• 1 cup shredded mozzarella cheese (approx. 110 grams)
• 2 sliced jalapeños (optional)
• 1 tablespoon oil (for cooking)

Instructions

1. Step 1: Add all ingredients for the batter (corn, egg, garlic, cornflour, all-purpose flour, sugar, salt, butter, and milk) to a blender. Blend until the mixture is smooth.
2. Step 2: Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to lightly coat the surface.
3. Step 3: Pour a ladleful of batter onto the skillet and use the back of the ladle to spread it into a circular pancake shape, adjusting size as desired.
4. Step 4: Cook the cachapas for about 2-3 minutes on each side until golden brown and cooked through, noting bubbles forming on the surface.
5. Step 5: If using jalapeños, place the slices on the cachapa before flipping it. Cook another 2-3 minutes, then flip back.
6. Step 6: Place a generous amount of shredded mozzarella on one half of the cachapa, fold it over to create a half-moon shape, and cook 1-2 minutes on each side until the cheese melts and the outside is toasted.
7. Step 7: Repeat the process with remaining batter and fillings. Serve the cachapas warm, optionally with sour cream on the side.

Tips & Variations

• Use fresh corn when possible for the best flavor, but frozen corn works well when fresh is not available.
• Add a pinch of smoked paprika or cayenne pepper to the batter for a spicy kick.
• Swap mozzarella for queso fresco or a mild cheddar for a different cheese experience.
• For a sweet variation, omit the garlic and cheese, and drizzle honey or drizzle sweetened condensed milk over the cooked cachapas.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain crispiness and melt the cheese again. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cachapas without cheese?

Yes, cachapas can be enjoyed plain or with various toppings. Cheese adds a creamy texture but they are delicious even without it.

What can I use if I don’t have cornflour?

If you don’t have cornflour, you can try substituting with an equal amount of fine cornmeal or more all-purpose flour, though the texture might be slightly different.

Venezuelan Corn Pancakes (Cachapas) with Cheese and Jalapeños Recipe

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5 from 145 reviews

Cachapas are delicious Venezuelan corn pancakes made from fresh corn blended into a smooth batter, then cooked on a skillet until golden brown. These sweet and savory pancakes are traditionally folded with melted mozzarella cheese and optional jalapeños for a spicy kick, making a perfect warm snack or meal.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6–8 cachapas 1x
• Category: Breakfast, Snack
• Method: Frying
• Cuisine: Venezuelan

Ingredients

Scale 1x2x3x

For the Batter

• 2 Cups Fresh Corn (about 300 grams), cut from the cob (or use defrosted frozen corn)
• 1 Egg
• 2 Garlic Cloves, minced
• ¼ Cup Cornflour (25 grams)
• ¼ Cup All-purpose Flour (27 grams)
• 1 Tablespoon Sugar
• 1 Teaspoon Salt
• 2 Tablespoons Butter
• ½ Cup Milk (120 ml)

For Topping

• 1 Cup Shredded Mozzarella Cheese (approx. 110 grams)
• 2 Sliced Jalapeños (optional)

For Cooking

• 1 Tablespoon Oil

Instructions

1. Prepare the batter: Add all ingredients for the batter—fresh corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, butter, and milk—into a blender. Blend until you achieve a smooth, thick batter that resembles pancake batter in consistency.
2. Heat the skillet: Place a nonstick skillet or griddle over medium heat. Add about one tablespoon of oil to lightly coat the surface, ensuring the cachapas won’t stick during cooking.
3. Cook the cachapas: Pour a ladleful of the batter onto the hot skillet. Using the back of the ladle, spread the batter gently into a circular shape as you would with regular pancakes. Size can be adjusted according to preference.
4. First side cooking: Let the cachapa cook for 2–3 minutes until you see bubbles forming on the surface and the underside is golden brown.
5. Add toppings and flip: If using, place the sliced jalapeños on top of the cachapa before flipping it carefully. Cook the other side for another 2–3 minutes until it is also golden and cooked through.
6. Add cheese and fold: Flip the cachapa back to the first side, then sprinkle a generous amount of shredded mozzarella cheese on one half. Fold the other half over the cheese to create a half-moon shape.
7. Melt cheese and toast: Cook the folded cachapa for an additional 1–2 minutes on each side, or until the cheese has melted and is gooey and the exterior is toasted to a beautiful golden brown.
8. Repeat and serve: Continue the process with the remaining batter, topping, and cheese. Serve the cachapas warm with sour cream or your preferred accompaniment for a delicious Venezuelan treat.

Notes

• You can substitute fresh corn with frozen corn, but make sure it is fully defrosted before blending.
• Adjust sugar to taste if you prefer sweeter or less sweet cachapas.
• Jalapeños add a spicy kick but can be omitted for a milder flavor.
• Use a nonstick skillet or well-seasoned griddle to prevent sticking and ensure even cooking.
• Serve immediately for best taste as the cheese is gooey and fresh.

Keywords: Cachapas, Venezuelan corn pancakes, corn pancakes, breakfast, Venezuelan cuisine, skillet corn pancakes, cheesy pancakes