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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas: Melt-in-Your-Mouth Delight

Discover the delightful Venezuelan Sweet Corn Cachapas, sweet corn pancakes filled with melty mozzarella for a comforting breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups sweet corn fresh or thawed frozen kernels
  • 1 large egg acts as a binder
  • 3/4 cups all-purpose flour can substitute with gluten-free flour
  • 1/2 teaspoon salt enhances flavors
  • 2 tablespoons granulated sugar adds sweetness
For Cooking
  • 2 tablespoons vegetable oil or substitute with butter
For the Filling
  • 1 cup buffalo mozzarella cheese traditional cheese choice
For Topping
  • 4 tablespoons unsalted butter adds richness

Equipment

  • blender
  • Skillet

Method
 

Step-by-Step Instructions
  1. Blend the sweet corn, egg, all-purpose flour, salt, and sugar in a blender until mostly smooth with some texture. This takes about 30–45 seconds.
  2. Heat a large skillet over medium heat, adding enough vegetable oil to coat the bottom. Allow to heat for 1–2 minutes until shimmering.
  3. Pour about 60ml of the batter into the skillet, spreading into a round shape about 1/2 inch thick. Cook for 3–4 minutes until edges are firm and bottom is golden.
  4. Flip the cachapa, cook the other side for another 2–3 minutes. Add slices of mozzarella in the center and fold in half to encase the cheese. Cook for an extra minute until gooey.
  5. Transfer to a plate, top with a generous pat of butter, and serve immediately while warm.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Store unfilled cachapas in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture. You can also prepare the batter in advance to save time.

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