Recipe: Cachapas, Venezuelan Corn Pancakes
Cachapas, Venezulean Corn Pancakes are easy to make, soft, tender and delicious. All the ingredients are blended in a food processor. The pancakes are stuffed with cheese and enjoyed as a snack or breakfast. This popular street food can easily be enjoyed as a meal by adding some protein and salad on the side.
Memories
The first time I had tried out this recipe was way back in Nov 2017. I had prepared them for FoodieMonday/ Bloghop group where the 117th theme was pancakes. Back then I had used only cornmeal and the pancakes turned out a bit irregular and not so tender. Over time I came across other recipes whereby all purpose flour too was added. I find that using both cornmeal and all purpose flour makes it easier to make the pancakes without them breaking or getting a bit too dry.
Sharing Cachapas, Venezuelan Corn Pancakes Recipe With The Group Sunday Funday
This Sunday’s theme was suggested by Wendy who blogs at A Day in the Life on the Farm. This is what she suggested, “Corn is ripe and ready for the pickin’. Please share your favorite “corny” recipe with us today”. Corn happens to be my favourite. I have several corn recipes already on the blog. So, instead of adding a new one decided to redo an old recipe. I have added all purpose flour to the recipe and removed sugar. We found the pancakes too sweet as corn tends to be naturally sweet.
What Are Cachapas?
Cachapas are Venezuelan Corn Pancakes made from fresh yellow corn. Usually stuffed with soft cheese called Queso de Mano. The edges of the pancakes tend to be crispy but the inner side is soft and tender. They are different from arepas. Arepas is made using a firm dried cornmeal dough while cachacas is made from a batter. Sometimes protein like beef, pork, ham, etc is added to the pancakes. It is generally served with a dollop of butter and fresh cream. Cachapas are popular as street food in Venezuela.
Some Recipes With Corn That You May Like
Check Out Corn Recipes By Members Of Sunday Funday
- Culinary Cam: All the Summer’s Darlings Salad
- Mayuri’s Jikoni: Cachapas, Venezuelan Corn Pancakes
- Sneha’s Recipe: Corn Patties /Corn Potato Chops
- Food Lust People Love: Elotes – Spicy Cheesy Grilled Corn
- Sid’s Sea Palm Cooking: Fresh Corn Relish Salad
- Karen’s Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash
- Amy’s Cooking Adventures: Smoked Paprika Cornbread Croutons
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Corn Salad with Chives
- A Day in the Life on the Farm: Succotash Salad
Ingredients Required For Cachapas, Venezuelan Corn Pancakes
Corn Kernels
Cornmeal
Either white or yellow. Also known as masa harina. Traditionally only cornmeal is used but for better texture I add also all purpose flour.
All Purpose Flour
I add some as it helps to ‘hold’ the pancake together. Also helps to make the texture more soft.
Egg
Add one large egg to the batter. Helps to bind the ingredients and also adds the custardy soft texture.
Milk
Best to use full fat milk and not skimmed.
Salt
Add some according to your taste.
Sugar
I don’t add any. If you wish, add about ½ – 1 tbsp.
Cheese
Queso De Mano is generally added to the pancake.Since I don’t get it where I live, I add either mozzarella or feta. Sometimes I go for shredded mix of mozzarella and cheddar. Need about 1 cup shredded mozzarella or about 110g sliced.
Jalapeño
Slice one or two jalapeños. This is an optional ingredient. However, I do recommend it as it adds so much flavour.
Garlic
About 2-3 cloves of garlic.
Butter
Add some to the batter and some for topping. I usually don’t add extra butter on top.
Oil
Need any oil of your choice to cook the pancakes. Or can use butter if you wish.
CACHAPAS
Ingredients
FOR THE CACHAPAS BATTER
- 2 cups fresh or frozen corn kernels
- ¼ cup cornmeal |masa harina
- ¼ cup all purpose flour
- ½ cup full fat milk
- 1 large egg
- ½ tsp salt
- ½-1 tbsp sugar optional
- 2 tbsp soft butter
- 2-3 cloves garlic peeled
- some oil for cooking the pancakes
FOR THE TOPPING
- 1 cup mozzarella shredded or 110g sliced
- 1-2 jalapeño sliced
Instructions
- Add the corn kernels, flours, salt, sugar, egg, milk, garlic and butter to a blender jug or jar.
- Process the mixture to a smooth batter.
- Transfer the batter to a mixing bowl.
- Heat a griddle or frying pan over medium heat.
- Brush it lightly with oil or butter.
- Add about ¼ cup batter to the hot griddle or pan.
- Spread the batter using a ladle spoon into a circular shape.
- Drizzle some oil around the edges.
- Add some jalapeño slices.
- Allow the cachapa to cook for 2-3 minutes. Cover the pan for faster cooking.
- Flip the cachapa over. Cook for another 2-3 minutes.
- Flip it again. Add some cheese on half side of the pancake.
- Fold the other half over the cheese.
- Cook for 1-2 minutes for the cheese to melt a bit.
- Repeat the above steps with the remaining batter.
- If you have a bigger griddle or frying pan, can make 2 at a time.
Notes
- For a protein rich meal, add cooked meat like beef, pork, ham, chicken, etc.
- I like to add cottage cheese to make it protein rich.
- Can serve it with some salad, avocado slices, etc.
- Can add a dollop of butter and serve it with some sour cream. Or simply serve it with some hot sauce.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62