This delicious Corn Pancakes Recipe originated in Venezuela. They are also called cachapas. So easy and fun to make! On your table in 10 minutes or less
Latin Corn Pancakes Recipe – Cachapas
This easy-to-make Latin corn pancakes recipe is perfect for breakfast, lunch, and a quick dinner. In Venezuela, it’s a very popular dish that is often served with yummy melted cheese inside. Takes less than 10 minutes from start to finish.
Unlike regular American pancakes, this corn version is not sweet and more over the savory side. All the ingredients needed for this corn pancake recipe are easily found in your pantry.
This dish reminds me of my childhood. My mom used to make it for supper on weeknights. The toasty corn flavor combined with the melted cheese is just amazing, and my daughters love these. They are called “Cachapas” and unlike arepas, these are soft and have a texture similar to a pancake.
You can double or triple this recipe and then just have it on your fridge to whip up at the last minute.
Sometimes I come home tired from hauling my girls all over town running errands, and defrosting a chicken is the last thing on my mind. This is my go-to dish for those nights.
My husband and girls ask for it. My oldest one even asked me to make one for her lunchbox to eat at school.
Making it is easy, just throw all the ingredients in a blender and that’s it! They cook just like regular pancakes on the griddle. After flipping them, I add shredded cheese and fold it in half.
You can stuff them in the way you would like.
Some people add leftover chicken and vegetables, while others stack them one on top of another and place shredded chicken and cheese in between layers. For me, I like it simple. Cachapa and cheese.
If you have 10 minutes, some cheese, and a few cans of corn, you have dinner ready! Hope you can make this delicious Corn Pancakes Recipe and come back and let me know how they turned out.
Latin Corn Pancakes Recipe – Cachapas
Ingredients
- 2 cans Corn drained
- 4 Tablespoons All Purpose Flour
- 2 Eggs
- 1 Teaspoon Baking Powder
- 1 1/2 Teaspoon Vegetable Oil plus more for the griddle
- 1/2 Teaspoon Sugar
- Salt to taste
- 1 Cup Shredded white cheese
Instructions
- Place all ingredients minus the cheese in a blender and blend until combined
- Heat oil or spray with nonstick spray on a griddle or skillet on medium-low heat
- Using a ladle, add the batter to the pan and spread it with the back of the spoon
- Cook on one side until browned and then flip them over. Add the shredded cheese and let it cook for 2 minutes. Fold over one side and then on the other
- Enjoy!
Nutrition
You may also like:
Arepas filled with Avocado Chicken Salad
Maple-Bacon Corn Muffins
2-Ingredient Banana Pancakes
Ohhh que maravilla encontrar en blogs a una venezolana expatriada como yo. Cuando dan esos antojos y añoranzas y aparecen estas recetas en mi mail. Jamas habia pensado en hacer cachapas en casa pero estare haciendolas yaaa. Gracias
Hola Jeannel! A mi tambien me dan esos antojitos de arepas, cachapas y tequenos 🙂 Me dices que tal te salieron !
Las hice y nos hicieron felices. Mi hijo las amo. Pero tengo una sola pregunta para el proximo intento. Eran dos latas de maiz grandes o pequeñas? Gracias por ayudarme con mis antojos