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Venezuelan Corn Pancakes

Gooey Venezuelan Corn Pancakes for a Quick Family Feast

These Gooey Venezuelan Corn Pancakes are quick, customizable, and kid-friendly, perfect for family breakfasts.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Fresh Corn 300 grams of frozen corn can be used as a substitute.
  • 1 piece Egg A flax egg might work for vegans.
  • 2 cloves Garlic, minced Feel free to omit for a more traditional taste.
  • 1/4 cup Cornflour Corn starch can be used as a substitution.
  • 1/4 cup All-purpose Flour Opt for a gluten-free blend for an alternative.
  • 1 tablespoon Sugar Consider reducing or substituting with maple syrup.
  • 1 teaspoon Salt No substitutes needed here.
  • 2 tablespoons Butter Coconut oil serves as a great dairy-free option.
  • 1/2 cup Milk Plant-based milk works well as a substitute.
For the Filling
  • 1 cup Shredded Mozzarella Cheese Cottage cheese or vegan cheese are great alternatives.
  • 2 pieces Sliced Jalapeños Omit for a milder version.
For Cooking
  • 1 tablespoon Oil Choose your favorite oil.

Equipment

  • blender
  • nonstick skillet
  • ladle

Method
 

Step-by-Step Instructions for Gooey Mozzarella Cachapas
  1. Blend the Batter: Combine 2 cups of fresh corn, 1 egg, ½ cup of milk, 2 tablespoons of butter, ¼ cup of cornflour, ¼ cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of salt, and 2 minced garlic cloves in a blender. Blend until smooth and creamy, about 30 seconds.
  2. Heat the Skillet: Place a nonstick skillet over medium heat for about 2 minutes. Coat with 1 tablespoon of oil.
  3. Cook the First Cachapa: Pour a generous amount of batter into the skillet, aiming for a circular shape about 5-6 inches in diameter. Cook for 2-3 minutes, until bubbles form.
  4. Add Jalapeños and Flip: If using jalapeños, sprinkle them onto one half before flipping. Cook for another 2-3 minutes until golden brown.
  5. Add Mozzarella and Fold: Immediately place 1 cup of shredded mozzarella on one half and fold over. Cook for 1-2 minutes.
  6. Repeat the Process: Remove finished cachapa and repeat with remaining batter, adjusting heat as needed.
  7. Serve and Enjoy: Serve warm with a dollop of sour cream and extra jalapeños if desired.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 1mg

Notes

Cachapas are best enjoyed fresh and can be reheated in a skillet to maintain their crispy texture.

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