Venezuelan Sweet Corn Cachapas: Golden Pancakes of Joy Recipe
Venezuelan Sweet Corn Cachapas are golden, tender pancakes made from fresh sweet corn and lightly sweetened batter, cooked on a skillet until perfectly crisp outside and soft inside. Filled with melty buffalo mozzarella and topped with a pat of buttery richness, these cachapas are a delightful, comforting treat that showcase the natural sweetness of corn in a unique Venezuelan street food classic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
Main 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)
Instructions
- Prepare the Batter: In a blender, combine sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until the mixture is mostly smooth but still retains some texture to provide a pleasant bite.
- Heat the Skillet: Preheat a non-stick skillet over medium heat. Add vegetable oil and swirl the pan to evenly coat the surface, ensuring the cachapas do not stick and develop a beautiful golden crust.
- Cook the Cachapas: Spoon about 60 ml (approximately 1/4 cup) of batter onto the skillet for each pancake. Cook for 3-4 minutes until the bottom is golden brown and firm enough to flip without breaking.
- Flip and Cook Other Side: Carefully flip each cachapa and cook an additional 3-4 minutes until both sides are golden and cooked through.
- Add Cheese and Melt: Place buffalo mozzarella in the center of each cooked cachapa. Fold the cachapa over the cheese like a taco and cook for another 1-2 minutes until the cheese is melted and gooey inside.
- Serve Warm: Transfer the cachapas to a serving plate, top each with a pat of unsalted butter, and serve warm. Optionally, add your favorite toppings such as sour cream, avocado, or salsa for extra flavor.
Notes
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Honey can be used instead of granulated sugar for a natural sweetener variation.
- If buffalo mozzarella is unavailable, queso de mano or any soft melting cheese can be used.
- For a dairy-free version, use vegan cheese and a plant-based butter substitute.
- Ensure the skillet is properly preheated for even cooking and a crispy exterior.
Keywords: Venezuelan cachapas, sweet corn pancakes, buffalo mozzarella, Latin American street food, breakfast pancakes, corn batter, easy skillet recipe
