Name: Venezuelan Sweet Corn Cachapas: Golden Pancakes of Joy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Venezuelan
Ingredients: 2 cups Sweet Corn (Fresh or thawed frozen); 1 large Egg (Fresh); 0.5 cups All-Purpose Flour (Can substitute for gluten-free flour); 1 teaspoon Salt (Adjust to taste); 2 tablespoons Granulated Sugar (Honey can be used as a substitute); 1 tablespoon Vegetable Oil (For frying, any neutral oil works); 1 tablespoon Unsalted Butter (To add richness on top); 1 cup Buffalo Mozzarella (Or queso de mano, or dairy-free option)

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Introduction

Cachapas are traditional Venezuelan sweet corn pancakes that delight with their golden color and tender texture. Filled with melted mozzarella, they offer a perfect balance of sweetness and savory richness. This simple recipe brings a taste of Venezuela to your kitchen in just 25 minutes.

A stack of six thick, golden-yellow pancakes with uneven, slightly crispy browned spots on a white bowl, one of the pancakes split open in the middle showing a creamy white filling mixed with bits of green herbs and small pieces of yellow corn, the surface of the pancakes has a textured, fluffy look with slight shine as if lightly buttered, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sweet corn (fresh or thawed frozen)
1 large egg (fresh)
0.5 cups all-purpose flour (can substitute gluten-free flour)
1 teaspoon salt (adjust to taste)
2 tablespoons granulated sugar (honey can be used as a substitute)
1 tablespoon vegetable oil (for frying, any neutral oil works)
1 tablespoon unsalted butter (to add richness on top)
1 cup buffalo mozzarella (or queso de mano, or dairy-free option)

Instructions

Step 1: In a blender, combine the sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until the mixture is mostly smooth but still retains some texture.
Step 2: Preheat a non-stick skillet over medium heat and add the vegetable oil, making sure it evenly coats the surface.
Step 3: Spoon about 60 ml of batter onto the skillet. Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes on the other side.
Step 4: Place buffalo mozzarella in the center of the cooked cachapa, fold it over, and cook for 1-2 minutes until the cheese melts.
Step 5: Transfer the cachapas to a plate, top with unsalted butter, and serve warm with your choice of optional toppings.

Tips & Variations

Use fresh corn for the best natural sweetness, but frozen works well if thawed properly.
Substitute granulated sugar with honey for a slightly different sweet note.
Try different cheese varieties like queso de mano or a dairy-free cheese to suit dietary needs.
Serve with sour cream, avocado slices, or a drizzle of honey for extra flavor.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick skillet over low heat to maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

A wooden bowl filled with six golden-brown pancakes stacked closely together, showing a mix of smooth and slightly crispy textures. The top pancake has a rich dark brown sear pattern with a small green herb garnish. One pancake near the top has a visible white creamy filling with bits of green herbs and small yellow kernels, slightly oozing out from between the layers, creating a layered look of pancake, creamy filling, and pancake. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cachapa batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Stir gently before cooking as the batter may thicken slightly.

What can I use if I don’t have buffalo mozzarella?

Queso de mano is a traditional option, but fresh mozzarella or any mild, meltable cheese will work well. For dairy-free, try plant-based cheeses with a similar melting quality.