Cachapa (Venezuelan Corn Pancakes)
Cachapas are Venezuelan street food made with fresh corn and stuffed with gooey cheese and butter that make a delicious snack or breakfast.
Servings: 6
Ingredients
- 250 g fresh corn kernels or frozen corn, thawed
- 50 g plain flour or whole wheat flour
- 30 g cornmeal or plain flour
- 1 large egg
- 1 tbsp sugar
- Salt to taste
- 1 tbsp unsalted butter melted
- 200 ml milk adjust as needed
- White cheese, butter, or margarine for serving
- Oil or butter for frying
Instructions
- Place the ingredients (fresh corn, egg, flour, salt, sugar, and melted butter) in a blender. Add half of the milk and then blend. Add more milk as needed until you have a smooth batter.
- Pour the batter into a large bowl. Let stand for about 10 minutes for the mixture to thicken. The batter should be spreadable but not too thin. If your mixture is still too thin, add a little more flour to thicken it to the right consistency.
- Heat a frying pan (or electric griddle) over medium heat and grease lightly with oil or butter. Pour the ladleful of batter onto the pan and spread the batter into a circle (about 15cm) with the back of the ladle. Cook for 3-5 minutes until bubbles form on the surface and the bottom is nicely browned. Control the heat as needed.
- Flip the pancake with a spatula and cook for about 1 minute or so on the other side.
- Flip again. Spread some butter on top of the pancake and sprinkle with shredded white cheese. Alternatively, fill them with mozzarella or cream cheese. Let slightly melt and then fold the pancake in half.
- These are best if served hot, straight from the skillet.