Description
Experience the vibrant flavors of Venezuela with these delightful sweet corn cachapas. These thick, rich pancakes are perfectly balanced between sweet and savory, making them a crowd-pleaser for any meal.
Ingredients
Scale
- 4–5 ears of fresh sweet corn
- Granulated sugar (to taste)
- Milk (whole or dairy alternative)
- All-purpose flour (or cornmeal)
- Salt (a pinch)
- Unsalted butter (for cooking)
- Queso de Mano (for serving)
Instructions
- Prepare the Corn: Stand each cob upright in a large bowl and carefully slice downwards to remove the kernels.
- Make the Batter: Transfer the corn kernels to a blender or food processor. Add the granulated sugar, salt, milk, and the all-purpose flour (or cornmeal). Blend until mostly smooth with some tiny bits of corn for texture.
- Rest the Batter (Optional, but Recommended): Let the batter rest for about 10-15 minutes.
- Preheat Your Pan: Heat a non-stick skillet or cast-iron griddle over medium-low to medium heat and lightly grease with unsalted butter or oil.
- Cook the Cachapas: Pour about ½ cup of batter onto the hot surface for each cachapa and gently spread it out.
- First Side Cook: Let the cachapa cook undisturbed for about 3-5 minutes until the edges set and the underside turns golden brown.
- Flip and Finish: Carefully flip the cachapa and cook the second side for another 2-4 minutes until golden brown.
- Serve Immediately: Transfer the cooked cachapa to a plate, place a slice or two of queso de mano on one half, and fold the other half over.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Brunch
- Method: Cooking
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Don't overblend the corn; leave some texture for authenticity. Adjust cooking temperature to avoid burning. Keep cachapas warm by stacking them and covering loosely with foil.