Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

Cachapas are traditional Venezuelan corn pancakes made from fresh or frozen corn blended into a smooth batter, then cooked on a skillet until golden brown. These sweet and savory pancakes are typically filled with gooey mozzarella cheese and optional jalapeño slices for a spicy kick. Perfect for breakfast, brunch, or a satisfying snack, cachapas offer a delightful combination of creamy corn flavor, melted cheese, and crispy edges.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Batter Ingredients

  • 2 Cups Fresh Corn (About 300 Grams, Cut From The Cob; you can use frozen corn, defrosted)
  • 1 Egg
  • 2 Garlic Cloves (Minced)
  • ¼ Cup Cornflour (25 Grams)
  • ¼ Cup All-purpose Flour (27 Grams)
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • ½ Cup Milk (120 Ml)

Cooking & Filling

  • 2 Tablespoons Butter
  • 1 Cup Shredded Mozzarella Cheese (approx. 110 Grams)
  • 2 Sliced Jalapeños (Optional)
  • 1 Tablespoon Oil

Instructions

  1. Prepare the batter: Add all ingredients for the batter—fresh or defrosted corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, and milk—to a blender. Blend until you get a smooth, thick batter.
  2. Heat the skillet: Place a nonstick skillet or griddle over medium heat. Add a tablespoon of oil and spread it to coat the surface evenly.
  3. Form the cachapas: Pour a ladleful of batter onto the hot skillet. Use the back of the ladle to spread the batter into a circular pancake shape, adjusting the size as desired.
  4. Cook the cachapas: Let them cook for about 2-3 minutes on the first side until bubbles form and the edges start to firm up. Flip gently and cook another 2-3 minutes until golden and cooked through.
  5. Add jalapeños and flip: If using, place sliced jalapeños on top of the cachapa just before flipping it the first time. Cook on the other side and then flip back.
  6. Fill with cheese and fold: Sprinkle a generous amount of shredded mozzarella on one half of the cooked cachapa. Fold the other half over to create a half-moon shape.
  7. Toast and melt the filling: Cook the folded cachapa for an additional 1-2 minutes on each side until the cheese is melted and gooey and the outside is nicely toasted.
  8. Serve warm: Repeat the process with remaining batter and fillings. Serve cachapas warm with sour cream or your favorite accompaniments.

Notes

  • You can substitute frozen corn if fresh corn is unavailable; just make sure to defrost it well before blending.
  • Adjust the sugar amount based on your preferred sweetness level in the batter.
  • For a spicier version, include extra jalapeño slices or a drizzle of hot sauce when serving.
  • Butter can be added to the skillet instead of oil for a richer flavor when cooking.
  • Use a nonstick skillet or griddle to prevent sticking and achieve even cooking.
  • Serve cachapas immediately while warm to enjoy the melty cheese texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Venezuelan

Find it online: https://dishiary.com/venezuelan-corn-pancakes-cachapas-with-mozzarella-and-jalapenos-recipe/