Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe
Cachapas are traditional Venezuelan corn pancakes that are crispy on the outside and soft on the inside, made from fresh corn batter and cooked on a skillet. They are typically filled with gooey shredded mozzarella cheese and optionally jalapeños for a spicy kick, offering a deliciously sweet and savory treat perfect for breakfast, snack, or a light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 cachapas 1x
- Category: Breakfast/Snack
- Method: Stovetop
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
For the Batter
- 2 Cups Fresh Corn (About 300 Grams, Cut From The Cob; or Frozen Corn, Defrosted)
- 1 Egg
- 2 Garlic Cloves (Minced)
- ¼ Cup Cornflour (25 Grams)
- ¼ Cup All-purpose Flour (27 Grams)
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- ½ Cup Milk (120 Ml)
For Cooking & Filling
- 2 Tablespoons Butter
- 1 Tablespoon Oil
- 1 Cup Shredded Mozzarella Cheese (Approx. 110 Grams)
- 2 Sliced Jalapeños (Optional)
Instructions
- Grind to Make Batter: Add all batter ingredients (fresh corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, and milk) into a blender and blend until you achieve a smooth, pourable batter.
- Prepare Skillet: Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to coat the surface evenly to prevent sticking.
- Prepare Cachapa: For each cachapa, pour a ladleful of the batter onto the skillet. Use the back of the ladle to spread the batter into a circular shape, similar to a pancake, adjusting size as preferred.
- Cook Cachapa: Cook the cachapas for about 2-3 minutes on each side, or until the pancakes are golden brown and cooked through, with bubbles forming on the surface during cooking.
- Fill Cachapa: If using jalapeños, place the slices on the cachapa before flipping. After flipping, cook for 2-3 minutes, then flip back. Place a generous amount of shredded mozzarella cheese on one half, fold the other half over to create a halfmoon shape.
- Melting Cheese & Toasting: Cook the folded cachapa for an additional 1-2 minutes on each side until the cheese is melted and gooey and the exterior is toasted to a golden brown.
- Serve: Repeat the process with remaining batter and fillings. Serve the cachapas warm, ideally accompanied by sour cream for added richness.
Notes
- Fresh corn provides the best flavor but defrosted frozen corn is a convenient substitute.
- Adjust sugar quantity if you prefer a sweeter or more savory cachapa.
- To make it spicier, add more jalapeño slices or include other chili peppers.
- Butter or oil can be used for cooking, butter adds a richer taste.
- Sour cream pairs perfectly with the warm cheesy cachapas for serving.
- Ensure the skillet is adequately heated before pouring batter to get a nice crispy exterior.
Keywords: Cachapas, Venezuelan corn pancakes, corn pancakes, cheesy pancakes, Venezuelan cuisine, breakfast recipe, snack recipe
