Description
Delight in the authentic taste of Venezuela with these Sweet Corn Cachapas—soft, golden pancakes made from a sweet corn batter and filled with melting mozzarella or queso fresco for the perfect blend of sweet and savory flavors.
Ingredients
For the Batter
- 2 cups fresh or frozen corn kernels
- 1/4 cup cornmeal
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup milk
For Cooking
- 1 tbsp butter or oil
For Filling
- 1 cup mozzarella or queso fresco
Instructions
- Prepare the Batter: In a blender, combine the corn kernels, milk, sugar, salt, and cornmeal. Blend until you achieve a thick, slightly coarse batter that’s ready for cooking.
- Heat the Pan: Place a nonstick skillet or frying pan over medium heat and melt the butter or warm the oil, ensuring an even coating on the surface.
- Cook the First Side: Pour a portion of the corn batter onto the pan and spread it gently into a round pancake shape. Cook until the underside is golden brown and the edges start to set, about 3-4 minutes.
- Flip the Pancake: Carefully flip the cachapa using a spatula, cooking the other side until it is also golden and cooked through, about another 3-4 minutes.
- Add Cheese and Fold: Place shredded mozzarella or queso fresco on one half of the cachapa while it’s still in the pan. Fold it over, allowing the cheese to melt inside as the pancake finishes cooking for 1-2 minutes.
- Serve Warm: Remove from the pan and serve immediately while warm and gooey, optionally accompanied by cream or extra cheese for additional richness.
Notes
- Use fresh corn for the best flavor and natural sweetness in the batter.
- Adding a bit of butter inside the cachapa before folding enhances richness and moisture.
- Serve with Venezuelan crema, extra cheese, or a drizzle of honey for a delicious complement.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
