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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas: Melt-in-Your-Mouth Goodness

Venezuelan Sweet Corn Cachapas combine sweet corn and melty cheese for a delightful pancake experience.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 cachapas
Course: Breakfast
Cuisine: Venezuelan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Sweet Corn fresh or thawed frozen
  • 1 Egg large
  • 1 cup All-Purpose Flour or gluten-free flour
  • 1 teaspoon Salt to enhance flavors
  • 1 tablespoon Granulated Sugar can substitute with honey
For Cooking
  • 2 tablespoons Vegetable Oil for frying
  • 1 tablespoon Unsalted Butter optional topping
For the Filling
  • 1 cup Buffalo Mozzarella Cheese or dairy-free cheese

Equipment

  • blender
  • Non-stick skillet or griddle

Method
 

Step-by-Step Instructions
  1. In a blender, combine sweet corn, egg, flour, salt, and sugar. Blend until smooth, leaving some texture.
  2. Heat a skillet over medium heat and add vegetable oil. Allow to shimmer before adding batter.
  3. Pour approximately 60 ml of batter into the skillet and cook for 3 to 4 minutes until edges firm.
  4. Flip the cachapa and cook for another 3 to 4 minutes until golden brown.
  5. Place buffalo mozzarella in the center, fold cachapa in half, and let the heat melt the cheese.
  6. Serve warm, optionally topping with unsalted butter and accompaniments like avocado or honey.

Nutrition

Serving: 1cachapaCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Cachapas can be prepared in advance and frozen for future enjoyment. Experiment with different cheeses and fillings to customize your dish.

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