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Cachapas: Venezuelan Corn Pancakes with Cheese Recipe

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4.4 from 5 reviews

Cachapas are traditional Venezuelan corn pancakes that are tender, moist, and bursting with natural corn flavor. Made from fresh or defrosted corn blended with arepa flour, these pancakes are perfect as a savory snack or light meal, often enjoyed folded with melted cheese inside for a delightful treat.

  • Total Time: 25 minutes
  • Yield: 8 pancakes

Ingredients

For the Batter

  • 2 cups corn kernels (ideally freshly cut from cobs, or frozen and defrosted)
  • 1 egg
  • ¼ cup milk
  • 5 tablespoons arepa flour (or more as needed)
  • ½ teaspoon salt
  • ½ tablespoon sugar

To Cook and Serve

  • 2 tablespoons butter (for cooking, adjust as needed)
  • 6 oz queso de mano, Oaxaca, or low moisture mozzarella cheese (optional, sliced)

Instructions

  1. Prepare the Batter: Blend the corn kernels, egg, milk, arepa flour, salt, and sugar in a food processor or blender until you achieve a relatively smooth paste. It may remain slightly lumpy, which is fine, but avoid whole kernels or large fibrous bits. Let the mixture rest for about 5 minutes to allow the flour to absorb moisture, then stir gently to combine. The batter should be thick yet able to flow slightly.
  2. Prepare the Cheese (Optional): If using cheese as filling, slice it before cooking so it is ready to add when the pancakes are hot.
  3. Heat the Pan: Melt a piece of butter in a medium nonstick skillet or frying pan over medium heat. Wait until the butter is bubbly and slightly browned.
  4. Cook the Pancakes: Pour a scoop of batter (approximately ¼ to ⅓ cup or 60-80 ml) into the skillet, allowing it to spread slightly on its own. Adjust size according to preference but keep them manageable for folding.
  5. First Side Cooking: Cook the pancake for about 5 minutes, until the edges look dry and the underside turns golden brown.
  6. Flip and Cook Second Side: Flip the pancake and cook for an additional 2 minutes.
  7. Add Cheese and Fold (If Using): Either place cheese slices on one half of the cooked pancake or sandwich cheese between two pancakes. For the folded method, flip the pancake back to the first cooked side to help it fold better, add cheese, fold over, and cook for 1-2 more minutes until the cheese starts to melt. You may turn the folded pancake so both sides warm evenly.
  8. Repeat: Continue cooking remaining batter in batches of 2 or 3 pancakes at a time, keeping finished pancakes warm or serving immediately. If not using cheese, serve with some butter on top for extra richness.

Notes

  • If batter consistency is too thin or wet, add a little more arepa flour; if too thick, add a small splash of milk to loosen.
  • Using fresh corn is best for optimal sweetness and texture, but frozen corn works well if defrosted and drained.
  • Nonstick pans are recommended to prevent sticking, but a well-seasoned skillet also works.
  • Queso de mano or Oaxaca cheese provides an authentic flavor and ideal melting texture, but low moisture mozzarella is a good substitute.
  • Adjust butter quantity to prevent burning and to control the crispness of pancakes.
  • These pancakes can be served as a snack or light breakfast, paired nicely with coffee or fresh fruit.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Venezuelan
  • Diet: Vegetarian

Find it online: https://avascooking.com/cachapas-venezuelan-corn-pancakes-with-cheese-recipe/