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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas: Melty Goodness Awaits

Venezuelan Sweet Corn Cachapas are delightful golden pancakes filled with gooey mozzarella, perfect for a comforting snack or breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Fresh sweet corn Use frozen if fresh is unavailable.
  • 1 large Egg Provides binding and richness.
  • 1 cup All-purpose flour Substitute with gluten-free flour as needed.
  • 1 teaspoon Salt Enhances flavor.
  • 2 tablespoons Granulated sugar Can be substituted with honey.
For Cooking
  • 2 tablespoons Vegetable oil Use canola or sunflower oil.
  • 2 tablespoons Unsalted butter Optional, for serving.
For the Filling
  • 1 cup Buffalo mozzarella cheese Or use queso de mano or queso fresco.

Equipment

  • Blender
  • Non-Stick Skillet

Method
 

Step-by-Step Instructions
  1. Combine fresh or thawed sweet corn, egg, all-purpose flour, salt, and granulated sugar in a blender. Blend until mostly smooth while retaining some texture.
  2. Heat a non-stick skillet over medium heat and add vegetable oil. Wait for 2-3 minutes until it shimmers.
  3. Spoon approximately 60 ml of the batter onto the skillet, shaping it into a pancake of about 4-5 inches. Cook for 3-4 minutes until golden brown.
  4. Flip the cachapa carefully and cook for another 3-4 minutes. Add a slice of mozzarella cheese in the center, fold it in half immediately after flipping.
  5. Serve warm, optionally topping with unsalted butter to melt into the pancake.

Nutrition

Serving: 1cachapaCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Fresh sweet corn enhances flavor. Make ahead by preparing the batter in advance and refrigerating for up to 24 hours. Unfilled cachapas can be frozen for up to a month.

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