Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

Introduction

Cachapas are delicious Venezuelan corn pancakes that are crispy on the outside and soft inside, filled with melted mozzarella cheese. Perfect for breakfast, brunch, or a comforting snack, these sweet and savory treats bring authentic Latin American flavors to your kitchen.

Ingredients

• 2 cups fresh corn (about 300 grams, cut from the cob; frozen corn, defrosted, can be used if fresh is not available)
• 1 egg
• 2 garlic cloves, minced
• ¼ cup cornflour (25 grams)
• ¼ cup all-purpose flour (27 grams)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons butter
• ½ cup milk (120 ml)
• 1 cup shredded mozzarella cheese (approximately 110 grams)
• 2 sliced jalapeños (optional)
• 1 tablespoon oil

Instructions

1. Step 1: In a blender, add the fresh corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, butter, and milk. Blend until the mixture forms a smooth batter.
2. Step 2: Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to lightly coat the surface.
3. Step 3: Pour a ladleful of batter onto the skillet and use the back of the ladle to spread it into a circular shape, similar to a pancake. Adjust the size to your preference.
4. Step 4: Cook the cachapa for 2-3 minutes on one side, until bubbles form on the surface and the edges begin to brown. Carefully flip it over.
5. Step 5: If using jalapeños, place the slices on the cooked side before flipping. Cook for another 2-3 minutes on the other side.
6. Step 6: Flip the cachapa back to the original side, then add a generous amount of shredded mozzarella cheese on one half. Fold the cachapa in half to create a half-moon shape.
7. Step 7: Cook the folded cachapa for an additional 1-2 minutes on each side, until the cheese melts and the outside is nicely toasted.
8. Step 8: Repeat this process with the remaining batter and filling. Serve the cachapas warm, ideally with a side of sour cream.

Tips & Variations

• Use fresh corn when possible for the best flavor; frozen corn works well if defrosted and drained properly.
• Substitute mozzarella with queso fresco or a mild cheddar for a different cheese experience.
• Add a little cumin or smoked paprika to the batter for an extra depth of flavor.
• For a vegan version, replace the egg with a flax egg and use plant-based milk and cheese alternatives.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to keep them crisp and melty; avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cachapas without fresh corn?

Yes, you can use frozen corn that has been fully defrosted and drained. While fresh corn offers the best texture and flavor, frozen corn is a good substitute when fresh is not available.

How do I prevent the cheese from leaking out during cooking?

Make sure to use enough batter to hold the folded shape, and avoid overfilling with cheese. Cooking on medium heat helps the cachapa set quickly so the cheese stays inside while melting evenly.

Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

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Cachapas are traditional Venezuelan corn pancakes made from fresh or defrosted corn blended into a smooth batter with flours and seasonings. Cooked on a skillet until golden and filled with melted mozzarella cheese, these sweet and savory treats are optionally garnished with jalapeños for a spicy kick. Perfect for breakfast or a comforting snack, cachapas deliver a delightful combination of creamy, cheesy, and slightly sweet flavors.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6–8 cachapas, depending on size 1x
• Category: Breakfast, Snack
• Method: Frying
• Cuisine: Venezuelan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Cups Fresh Corn (About 300 Grams, Cut From The Cob; Or Use Defrosted Frozen Corn)
• 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)
• 2 Tablespoons Butter
• 1 Tablespoon Oil

Filling and Garnish

• 1 Cup Shredded Mozzarella Cheese (Approx. 110 Grams)
• 2 Sliced Jalapeños (Optional)

Instructions

1. Grind to Make Batter: Combine all batter ingredients—including fresh or defrosted corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, milk, and butter—in a blender. Blend until you achieve a smooth, thick batter suitable for pouring.
2. Prepare Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly coat the surface with a small amount of oil to prevent sticking.
3. Prepare Cachapa: Using a ladle, pour a portion of the batter onto the hot skillet. Spread it gently with the back of the ladle into a circular pancake shape, adjusting the size as desired.
4. Cook Cachapa: Allow the cachapa to cook for 2-3 minutes on one side, until bubbles appear and the bottom is golden brown. Flip carefully and cook the other side for another 2-3 minutes.
5. Add Jalapeños and Flip: If using, place sliced jalapeños onto the cachapa before flipping. Cook for 2-3 minutes on the other side, then flip the cachapa back to the original side.
6. Add Cheese and Fold: Add a generous amount of shredded mozzarella cheese onto one half of the cachapa. Fold the other half over the cheese creating a half-moon shape.
7. Finish Cooking: Cook the folded cachapa for an additional 1-2 minutes on each side to allow the cheese to melt and the exterior to toast nicely.
8. Serve: Repeat the process with the remaining batter and fillings. Serve the warm cachapas immediately, accompanied by sour cream if desired for extra creaminess.

Notes

• Using fresh corn provides the best flavor, but frozen corn works well when defrosted properly.
• Adjust the sugar amount to your preference for sweetness.
• If you prefer a spicier cachapa, add more jalapeño slices or a dash of chili powder to the batter.
• Nonstick skillet or griddle is recommended for easy flipping and cooking.
• Cachapas are best served hot to enjoy the gooey melted cheese.
• Sour cream complements the sweet and savory flavors well but is optional.

Keywords: Cachapas, Venezuelan corn pancakes, corn pancakes, cheese-filled pancakes, Venezuelan cuisine, breakfast recipe, snack, street food