Venezuelan Sweet Corn Cachapas Recipe
Venezuelan Sweet Corn Cachapas are delicious, golden corn pancakes with a slightly sweet taste, made from sweet corn batter and filled with melted buffalo mozzarella cheese. These crispy yet tender pancakes are served warm with butter, offering a comforting and traditional Venezuelan treat perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 cachapas 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
Batter
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil (for cooking)
Filling and Topping
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter (for serving)
Instructions
- Prepare the Batter: In a blender or food processor, combine the drained sweet corn, large egg, all-purpose flour, salt, and granulated sugar. Blend the mixture until it becomes mostly smooth, ensuring to keep a little texture from the corn kernels for a pleasant bite.
- Cook the Pancakes: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once hot, scoop approximately 60 ml of the corn batter onto the pan for each cachapa, spreading it gently into a round shape. Cook each pancake for 3 to 4 minutes on one side until golden brown and crisp, then carefully flip to cook the other side for another 3 to 4 minutes.
- Add Cheese and Fold: Place several slices of buffalo mozzarella cheese onto the center of each cooked cachapa. Fold the pancake in half to enclose the cheese, allowing the residual heat to melt the cheese inside, creating a gooey cheesy filling.
- Butter and Serve: While the cachapas are still warm, top each one with a pat of unsalted butter. Serve immediately, either plain or accompanied by your preferred dipping sauce, and enjoy these comforting sweet corn pancakes at their best.
Notes
- Use canned sweet corn for convenience, but fresh corn can be substituted if blended well.
- The batter should retain some corn texture for an authentic mouthfeel.
- Adjust sugar amount depending on your sweetness preference.
- Cook on medium heat to prevent burning and ensure thorough cooking.
- Serve immediately for best taste and texture as cachapas are best eaten fresh.
- Optional: accompany with sour cream, guava paste, or honey for additional flavors.
Keywords: Venezuelan cachapas, sweet corn pancakes, corn pancakes recipe, cachapas with cheese, Venezuelan breakfast, sweet corn dish
Find it online: https://chefmilacook.com/venezuelan-sweet-corn-cachapas-recipe/
