Venezuelan Cachapas Corn Pancakes (Print Version)
# Ingredients:
→ Cachapa Batter
01 -
14 ounces canned sweet corn
02 -
2 tablespoons melted butter
03 -
1 large egg
04 -
¼ cup all-purpose flour
05 -
2 tablespoons sugar
06 -
1 teaspoon salt
→ Assembly
07 -
250 grams Buffalo mozzarella cheese
08 -
Vegetable oil for cooking
# Instructions:
01 -
Add all the ingredients for the cachapa batter into the blender. Blend for a minute until you get a thick batter with some visible corn lumps.
02 -
Heat a nonstick pan and grease with a bit of vegetable oil (cachapas are sticky, so oil will prevent sticking even in nonstick pans).
03 -
Pour about ⅓ cup of batter into the pan and spread slightly. Cook for approximately 2 minutes until small holes appear on the surface, then flip. Cook for another 2 minutes until golden.
04 -
Fill each warm cachapa with slices of buffalo mozzarella cheese and fold in half to serve.
# Notes:
01 -
Cachapas are traditional Venezuelan corn pancakes with a slightly sweet flavor and distinctive texture from the corn kernels.