Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe
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.
- 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
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
- 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.
- Prepare Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly coat the surface with a small amount of oil to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
