Venezuelan Cachapas Corn Pancakes

This sweet and savory Venezuelan corn pancake recipe transforms simple ingredients into a delicious breakfast or snack that will transport you straight to the streets of Caracas. The combination of fresh corn kernels with melted cheese creates an irresistible texture that's both crispy on the outside and tender inside.

I discovered cachapas during my travels through Venezuela and was immediately captivated by their sweet corn flavor and cheesy filling. After numerous attempts to recreate them at home, this recipe finally captures that authentic street food experience that my family now requests weekly.

Ingredients

• Canned sweet corn: Provides the perfect base with natural sweetness and convenience
• Melted butter: Adds richness and helps create that golden exterior
• All purpose flour: Helps bind everything together without overpowering the corn flavor
• Sugar: Enhances the natural sweetness of the corn
• Salt: Balances the flavors and brings out the sweetness
• Buffalo mozzarella: Traditional Venezuelan cachapas use queso de mano but buffalo mozzarella offers a perfect melty substitute
• Vegetable oil: Prevents sticking and helps achieve that perfect golden exterior

Step-by-Step Instructions

Prepare The Batter:

Add canned sweet corn, melted butter, egg, flour, sugar, and salt to your blender. Blend for exactly one minute until you achieve a thick consistency with small corn pieces still visible. The texture should be slightly lumpy not completely smooth as those corn pieces create wonderful texture in the final pancakes.

Heat The Pan:

Place a nonstick skillet over medium heat and add a small amount of vegetable oil. Spread it evenly across the surface with a paper towel. The pan should be hot enough that a drop of water sizzles but not smoking as that would burn the natural sugars in the corn batter.

Cook The First Side:

Pour approximately 1/3 cup of batter into the center of the pan and use the back of a spoon to gently spread it into a circle about 5 inches in diameter. Allow to cook undisturbed for 2 to 3 minutes until the edges begin to set and small bubbles form on the surface.

Flip With Care:

Once the first side has developed a golden brown color and the top shows small holes, carefully slide a thin spatula underneath and flip with a quick confident motion. The second side will cook faster typically about 2 minutes until golden brown.

Add The Cheese:

While the second side is still cooking place a generous slice of buffalo mozzarella in the center of the cachapa. Once the bottom is golden brown and the cheese begins to melt fold the cachapa in half to create a half moon shape pressing gently to seal.

Serve Immediately:

Transfer to a warm plate and serve while the cheese is still gooey and the exterior is crispy. For an authentic touch add a small pat of butter on top that will melt into the warm cachapa.

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The key to authentic cachapas is maintaining those bits of corn kernel in the batter. The first time I made these for my Venezuelan friend Carlos he closed his eyes with the first bite and said it transported him straight back to his childhood in Caracas where his grandmother would make these every Sunday morning.

Traditional Variations

In Venezuela cachapas are often served with queso de mano a soft hand cheese that has a slightly salty flavor. If you cannot find this cheese other great alternatives include queso fresco halloumi or even a combination of mozzarella and feta for that sweet salty balance. Some regions also add a slice of ham or shredded chicken for a more substantial meal.

Serving Suggestions

Cachapas are traditionally enjoyed for breakfast but make an excellent snack or light meal any time of day. Serve them with a side of nata Venezuelan cream or crème fraîche as a cooling complement to the warm pancakes. For a more substantial meal pair with a simple avocado salad dressed with lime juice and salt. In Venezuela they are often accompanied by a small cup of rich hot chocolate or coffee to balance the sweetness.

Fresh Corn Alternative

While canned corn makes this recipe accessible year round using fresh corn when in season elevates these pancakes to another level. To use fresh corn cut kernels from 4 medium ears which should yield about 2 cups. Add them directly to the blender with the other ingredients and proceed as directed. The natural starch and moisture in fresh corn creates an even more authentic texture and flavor profile that highlights the seasonal sweetness of the corn.

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Cachapas are the perfect combination of sweet corn and melty cheese—once you try them, they'll become a staple in your home too.

Frequently Asked Questions

→ Can I use fresh corn instead of canned for cachapas?

Yes, fresh corn can be substituted for canned corn. You'll need about 3-4 ears of fresh sweet corn, cut from the cob. Fresh corn may produce a slightly sweeter, more authentic flavor, though you might need to adjust the sugar depending on the natural sweetness of your corn.

→ What can I use instead of buffalo mozzarella?

Traditional queso de mano or queso telita are authentic Venezuelan options, but regular mozzarella, queso fresco, or even mild white cheddar can work well. The key is choosing a cheese that melts nicely while complementing the sweet corn flavor of the cachapas.

→ Are cachapas gluten-free?

Traditional cachapas are not gluten-free as they contain all-purpose flour. However, you can easily make them gluten-free by substituting the all-purpose flour with cornflour, rice flour, or a gluten-free flour blend. The result will be slightly different in texture but still delicious.

→ How do I store leftover cachapa batter?

Leftover cachapa batter can be stored in an airtight container in the refrigerator for up to 2 days. Give it a good stir before using as some separation may occur. You may need to add a little more flour if the batter seems too thin after refrigeration.

→ What are traditional toppings for cachapas besides cheese?

While cheese is the most traditional filling, cachapas are sometimes served with nata (similar to clotted cream), butter, or meat fillings like shredded beef (carne mechada) or pernil (roast pork). Some people also enjoy them with a drizzle of honey or sugar cane syrup for extra sweetness.

→ Why are my cachapas falling apart when I flip them?

If your cachapas are falling apart, the batter might be too thin or you may be flipping them too early. Wait until small bubbles form on the surface and the edges look set before attempting to flip. Using a large, thin spatula and ensuring your pan is well-oiled will also help keep them intact.