Easy Cachapas Recipe (+VIDEO)

Cachapas are soft, sweet, and savory corn pancakes – a delicious Venezuelan breakfast dish. Made with fresh corn and a few other simple ingredients, these cachapas can be easily folded over a cheese filling such as Queso de Mano, mozzarella, or cream cheese. Incredibly delicious! (No special flour needed.)

Prep Time20

Resting Time20

Total Time40

Course: Breakfast

Cuisine: Venezuelan

Keyword: Cachapas

Servings:

Author: Izzy

Ingredients

For The Cachapas Pancakes

4 cups of fresh corn kernels 4-5 ears of corn
1/2 cup milk
2 tablespoon cornmeal
2 eggs
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon unsalted butter (softened, plus more for greasing the pan)
1/3 cup all-purpose flour

For Serving

cheese of your choice (I used mozzarella cheese)

Instructions

Prepare the corn: Husk the ears of corn, removing the husks and silk. Cut the kernels off each ear.
Make the batter: In a blender or food processor, add corn kernels, cornmeal, milk, sugar, and salt. Blend until combined.
Add eggs and softened butter, and blend for one more minute.
Pour the mixture into a jar, and add flour. Use a whisk to mix. (The batter will be thick in consistency. If you find the batter too thin, just add a tablespoon of flour into the batter at a time until reaching the desired consistency)
Let it chill in the refrigerator for 20 minutes while heating up your pan or griddle.
Make Cachapas: Heat a non-stick pan over low-medium heat and add a little butter to lightly grease the pan.
Once the pan is very hot, pour 1/3 cup of batter onto the pan and spread out gently into a round shape.
When the underside turns golden (after about 2 minutes), flip with a spatula and cook until the other side turns golden. Repeat with the remaining batter.
Once cooked, transfer your cachapas to a plate, and add cheese on top. Fold your cachapas gently. Serve warm and enjoy immediately.

Video

Nutrition