Cachapas
This is a traditional recipe for cachapas, Venezuelan corn pancakes, made from fresh corn kernels blended into a thick batter and griddled until golden and slightly crispy.
Ingredients
- 2 ½ cups corn kernels (or frozen sweet corn - see notes below)
- 1 egg
- ½ cup milk
- ¼ cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp butter
- cooking oil spray
For the filling:
- 7 oz queso fresco (or other cheeses)
Instructions
- Rinse the corn kernels and place them in a blender with the egg, milk, sugar, and all-purpose flour. Blend on high speed until the mixture is smooth and homogeneous.
- Add the butter to the mixture and blend for another 10 seconds.
- Heat a non-stick pan or griddle over medium heat and spray it with cooking spray.
- Pour a ladleful of the corn mixture into the pan or griddle and spread it out into a 5–6-inch circle.
- Cook the cachapas for 3-4 minutes on one side, or until they start to dry around the edges and bubbles form on the surface.
- Use a spatula to carefully flip the cachapas over and cook for another 3-4 minutes on the other side, or until golden brown.
- Repeat with the remaining corn mixture until all the cachapas are cooked.
- To serve, slice the queso fresco and place into of each cachapa. Fold in half and enjoy!
Notes
Tried this recipe?Let us know how it was!