CACHAPAS
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.
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.