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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas: Golden Pancakes of Joy

Savor the delightful taste of Venezuelan Sweet Corn Cachapas, tender corn pancakes that balance sweetness and savoriness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Sweet Corn Fresh or thawed frozen
  • 1 large Egg Fresh
  • 0.5 cups All-Purpose Flour Can substitute for gluten-free flour
  • 1 teaspoon Salt Adjust to taste
  • 2 tablespoons Granulated Sugar Honey can be used as a substitute
For Cooking
  • 1 tablespoon Vegetable Oil For frying, any neutral oil works
  • 1 tablespoon Unsalted Butter To add richness on top
For the Cheese Filling
  • 1 cup Buffalo Mozzarella Or queso de mano, or dairy-free option

Equipment

  • blender
  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a blender, combine sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth but retains some texture.
  2. Preheat a non-stick skillet over medium heat. Add vegetable oil, ensuring it coats the surface.
  3. Spoon about 60 ml of batter onto skillet, cooking for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes.
  4. Place buffalo mozzarella in the center of cooked cachapa, fold it over, and cook for 1-2 minutes until cheese melts.
  5. Transfer cachapas to a plate, top with unsalted butter, and serve warm with optional toppings.

Nutrition

Serving: 1pancakeCalories: 230kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

These cachapas can be served with various toppings and pairs well with Frito Corn Salad.

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