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Venezuelan Sweet Corn Cachapas

Irresistible Venezuelan Sweet Corn Cachapas with Gooey Cheese

Experience the delightful flavors of Venezuelan Sweet Corn Cachapas, golden pancakes filled with melty cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Sweet Corn Fresh or frozen (thawed)
  • 1 large Egg
  • 1 cup All-Purpose Flour Gluten-free flours can be used
  • 1 teaspoon Salt
  • 2 tablespoons Granulated Sugar Substitute with honey if desired
For Cooking
  • 1 tablespoon Vegetable Oil For frying
  • 1 tablespoon Unsalted Butter For topping
For the Filling
  • 1 cup Buffalo Mozzarella Cheese Or alternatives like queso de mano or queso fresco

Equipment

  • blender
  • non-stick skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Blend the sweet corn, egg, all-purpose flour, salt, and sugar in a blender until mostly smooth.
  2. Heat a non-stick skillet over medium heat and add vegetable oil.
  3. Pour approximately 60 ml of the batter into the skillet for each cachapa.
  4. Cook the cachapas for 3-4 minutes until edges are set and bottoms are golden brown, then flip and cook for another 3-4 minutes.
  5. Add mozzarella cheese to the center, fold cachapa in half, and let it rest in the skillet for an additional minute.
  6. Transfer to a plate, top with butter, and serve warm.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 1.5mg

Notes

Serve cachapas fresh and warm. Store in an airtight container in the fridge for up to 3 days or freeze uncooked for up to 2 months. Reheat in a skillet for best results.

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