Fresh from the Venezuelan street supplies scene are Cachapas, these sweet and savoury cheese-stuffed corn pancakes take less than 30 minutes to make, and the thrash comes together in a blender with ingredients you once have at home. Turn these into the perfect breakfast and snack for the little ones – or add a salad and some protein and you’ve got a meal for the unshortened family!
I saw these Cachapas – Venezuelan Corn Pancakes – first on MasterChef Australia (crazy fan here!) when Antonio made them and I just knew I had to try them. Something so simple that sounded so right!
A gorgeous corn flavour, uproarious pancake texture, and strings of stretchy mozzarella married together to make this street supplies snack that’s both easy and kid-friendly. Perfect for rented moms like me just trying to get something on the table or in the tiffin!
The weightier part is – this recipe is super customisable. I add some garlic and jalapenos to my Cachapas which really well-turned these pancakes for me and has been my go-to (but I skip the jalapenos when making for the kiddos – do as you need!)
- All you need to do is add the ingredients into a blender to make the batter
- The recipe calls for all household ingredients
- The pancakes just need 6-7 minutes on the griddle surpassing they’re ready to serve
Ingredients You'll Need to Make Cachapas
- Corn Kernels: The star of this recipe – fresh corn is unchangingly largest but I unchangingly use frozen
- Corn Flour All Purpose Flour: Traditional Cachapas recipes use masa harina but I use this mix in a 1:1 ratio to alimony this recipe accessible. Works perfectly well!
- Eggs: These help tighten the pancake thrash and add to the Cachapas’ signature custurd-like richness.
- Milk: I recommend using full surf milk!
- Oil: to grease the pan
- Garlic: Grated garlic just considering I love garlic
- Salt and Sugar
- Sliced Jalapenos: I add a few slices on top of the pancakes when they melt for some heat. You can skip this when you make these for kids.
- Mozzarella cheese: Cachapas are traditionally made with queso de mano (‘cheese of the hand’) which has a similar taste to mozzarella cheese and thats what I’ve used here for accessibility!
- Butter: for the batter
How to Make Cachapas
1. Combine the fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, and salt. Blend until you have a smooth batter.
2. Transfer to a measuring cup or a mixing bowl.
3. Heat a nonstick skillet or griddle over medium heat. Add a small value of oil to stratify the surface.
4. For each cachapa, pour a ladleful of the thrash onto the skillet, using the when of the ladle to spread it into a circular shape, similar to a pancake. You can make them as small or as large as you prefer.
5. Melt the cachapas for well-nigh 2-3 minutes on each side, or until they are golden brown and cooked through. You'll notice frothing forming on the surface, similar to cooking regular pancakes. Place jalapeno slices, if using, on the cachapas surpassing flipping them.
6. Melt for 2-3 minutes on the other side and flip it back.
7. Place a generous value of shredded mozzarella cheese on one half of a cachapa. Fold the other half over the cheese to create a halfmoon shape. Melt for an spare 1-2 minutes on each side, or until the cheese is melted and gooey, and the cachapa is nicely toasted.
Repeat the filling and cooking process for the remaining cachapas. Once all the cachapas are filled, toasted, and cheesy, serve them warm withal with sour cream!
Frequently Asked Questions
- What is the difference between arepas and cachapas?
Both arepas and cachapas are archetype Venezuelan street foods and while they are both corn-based, there are some key differences. Arepas are round, unappetizing cornmeal patties that are often split unshut and filled with vegetables or meat. They can be grilled, baked, or fried. On the other hand, cachapas are similar to pancakes, made from a thrash using fresh corn and then folded in half and filled with soft, white cheese. These are cooked on the griddle as we have in this recipe.
- Are cachapas healthy?
Cachapas are a unconfined source of fibre, protein – and the corn that we use in the thrash is packed with vitamins and minerals. You can sub the mozzarella for cottage cheese for a lower fat option if you prefer but I honestly just lovee that gooey stretchiness of the mozzarella in this.
As a mom, I particularly love that these cachapas serve as a real, whole-food based volitional to processed snacks for my kiddos.
- How do I serve cachapas?
Cachapas are weightier served fresh off the griddle so you can enjoy that crispy exterior and silky interior. Top off the folded cachapas with a knob of butter and drizzle on some hot sauce to add some uneaten heat and sauciness if you prefer.
You can moreover fill it with meat, avocado or woebegone beans if you’d like to make it a increasingly substantial meal instead.
We all love these at home and now this features regularly for breakfast or as a snack. I moreover stuff them sometimes with refried beans and add a salad to make this a meal.
As always, share your recreations with me over on my IG – I wanna see all the cute lunch tiffins that get packed with this little touch of Venezuela!
Watch the recipe video
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Cachapas | Venezuelan Corn Pancakes
Ingredients
- 2 Cups Fresh Corn About 300 Grams, Cut From The Cob, You Can Use Frozen Corn, Defrosted, If Fresh Corn Is Not Available)
- 1 Egg
- ½ Cup Milk 120 Ml
- ¼ Cup Cornflour 25 Grams
- ¼ Cup All-purpose Flour 27 Grams
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 2 Tablespoons Butter
- 1 Cup Shredded Mozzarella Cheese About 110 Grams
- 2 Garlic Cloves Minced
- 2 Sliced Jalapeños Optional
- 1 Tablespoon Oil For Cooking
Instructions
- Combine the fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, and salt. Blend until you have a smooth batter.
- Heat a nonstick skillet or griddle over medium heat. Add a small value of oil to stratify the surface.
- For each cachapa, pour a ladleful of the thrash onto the skillet, using the when of the ladle to spread it into a circular shape, similar to a pancake. You can make them as small or as large as you prefer.
- Cook the cachapas for well-nigh 2-3 minutes on each side, or until they are golden brown and cooked through. You'll notice frothing forming on the surface, similar to cooking regular pancakes.
- Place jalapeno slices, if using, on the cachapas surpassing flipping them. Melt for 2-3 minutes on the other side and flip it back. Place a generous value of shredded mozzarella cheese on one half of a cachapa. Fold the other half over the cheese to create a halfmoon shape. Melt for an spare 1-2 minutes on each side, or until the cheese is melted and gooey, and the cachapa is nicely toasted.
- Repeat the filling and cooking process for the remaining cachapas. Once all the cachapas are filled, toasted, and cheesy, serve them warm withal with sour cream!
Video
Nutrition
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