Cachapas Recipe (Venezuelan Corn Pancakes)
Sweet and savory Venezuelan corn pancakes made with corn and folded around melted cheese. Easy cachapas recipe ready in minutes.
Servings 8 Cachapas
Calories 177kcal
Ingredients
- 2 cans corn drained
- 3 tablespoons masa harina (precooked cornflour)
- 2 eggs
- 1 teaspoon baking powder
- 1 1/2 teaspoons vegetable oil
- 1/2 teaspoon sugar
- Salt to taste
- 1 cup shredded white cheese or mozzarella
- Oil or cooking spray for skillet
Instructions
- Add corn, flour, eggs, baking powder, oil, sugar, and salt to blender. Blend until mostly smooth with a little texture remaining.
- Heat lightly greased skillet or griddle over medium-low heat.
- Pour batter onto skillet using ladle and spread gently into round pancake shape.
- Cook 3 to 4 minutes until golden on bottom. Carefully flip.
- Add cheese to one half of cachapa. Cook 1 to 2 minutes until cheese melts.
- Fold over and serve hot.
- Repeat with remaining batter.
Notes
- Mozzarella works well if queso de mano is unavailable.
- Do not cook over high heat, or the outside will brown too quickly.
- If batter is too thick, add 1 tablespoon milk.
- Serve with butter, ham, avocado, or shredded beef.
Nutrition
Serving: 1cachapa | Calories: 177kcal | Carbohydrates: 25g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 104mg | Potassium: 299mg | Fiber: 2g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 5.6mg | Calcium: 102mg | Iron: 0.9mg
