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Cachapas | Venezuelan Corn Pancakes

Indulge in Easy Cachapas | Venezuelan Corn Pancakes Delight

Cachapas are a delightful Venezuelan corn pancake that blends sweet and savory flavors, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups fresh corn or frozen corn
  • 1 large egg optional for vegan
  • 2 cloves garlic optional
  • 1 cup cornflour (cornstarch) or regular flour
  • 1/2 cup all-purpose flour or whole wheat flour
  • 1 tablespoon sugar optional
  • 1/2 teaspoon salt adjust to taste
For Cooking
  • 2 tablespoons butter or olive oil
  • 1/2 cup milk or almond/coconut milk
For the Filling
  • 1 cup shredded mozzarella cheese or cottage cheese
  • 1/2 cup jalapeños optional

Equipment

  • Blender
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Blend the fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, and salt in a blender until smooth.
  2. Preheat a non-stick skillet over medium heat. Add oil or butter to coat the surface.
  3. Pour a ladleful of batter onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface.
  4. Optional: Add jalapeño slices on top just before flipping.
  5. Flip the pancake, sprinkle mozzarella cheese on one half, fold over, and cook for another 1-2 minutes.
  6. Transfer to a plate and serve warm, optionally with sour cream or guacamole.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Cachapas are best served fresh for optimal texture and flavor. Add toppings as desired for extra taste.

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