Description
Venezuelan Sweet Corn Cachapas are delicious, thick corn pancakes made from a blend of sweet corn, eggs, flour, and sugar. Pan-fried to a golden perfection and traditionally filled with creamy buffalo mozzarella cheese and a touch of butter, these cachapas offer a sweet and savory flavor that is perfect for breakfast, brunch, or a light meal.
Ingredients
Scale
Cachapa Batter
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
For Pan-Frying
- 2 tablespoons vegetable oil
Filling and Serving
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter
Instructions
- Prepare the batter: In a blender or food processor, combine the drained sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until you achieve a thick, slightly chunky batter. The mixture should be smooth enough to spread but still have some texture from the corn.
- Heat the pan: Place a non-stick skillet or frying pan over medium heat and add 1 tablespoon of vegetable oil. Allow the oil to heat thoroughly but not smoke.
- Cook the cachapas: Pour a ladleful of the batter onto the hot pan, spreading it gently into a round pancake about 5-6 inches in diameter and about 1/2 inch thick. Cook for 3-4 minutes on one side until the edges look set and the bottom is golden brown.
- Flip and cook the other side: Carefully flip the cachapa using a spatula and cook for another 2-3 minutes until the other side is also golden and cooked through.
- Add butter and cheese: While the second side cooks, add a small pat of unsalted butter on top of the hot cachapa and place several slices of buffalo mozzarella cheese over it. Allow the cheese to soften and slightly melt.
- Serve warm: Once cooked, remove the cachapa from the pan and serve immediately while the cheese is melty and the butter is warm. Repeat these steps with the remaining batter, adding more oil to the pan as needed.
Notes
- For a more authentic flavor, use fresh corn instead of canned if available.
- The batter should be thick but pourable; adjust the flour quantity if needed.
- Use a non-stick skillet to prevent sticking and to get a nice golden crust.
- Cachapas are best enjoyed fresh and warm with melting cheese inside.
- You can substitute buffalo mozzarella with other soft white cheeses like queso fresco or farmer’s cheese.
