Venezuelan Corn Pancakes (Cachapas) with Cheese and Jalapeños Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
