Description
Cachapas are a traditional Venezuelan dish made from fresh sweet corn batter cooked like pancakes, resulting in a soft, sweet, and savory delight. This recipe combines fresh or frozen corn with flour, egg, sugar, and salt, cooked on a griddle and topped with melty buffalo mozzarella and butter for an indulgent, melt-in-your-mouth experience perfect for breakfast or any meal.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (can substitute with gluten-free flour)
- 1 teaspoon salt
- 2 tablespoons granulated sugar (or substitute with honey)
Wet Ingredients
- 2 cups sweet corn (fresh or thawed frozen)
- 1 large egg (acts as a binder)
Cooking & Topping
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons unsalted butter (for topping)
- 8 oz buffalo mozzarella cheese (can substitute with queso de mano)
Instructions
- Prepare the Batter: In a blender or food processor, combine the sweet corn, egg, all-purpose flour, salt, and sugar. Blend until you get a slightly coarse batter – it should not be completely smooth to retain the corn’s texture.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a bit of vegetable oil to coat the surface for frying the cachapas.
- Cook the Cachapas: Pour about 1/4 cup of batter onto the skillet for each cachapa, spreading it gently to form a thick pancake about 5-6 inches in diameter. Cook for 3-4 minutes or until the underside is golden brown and the edges look set.
- Flip and Finish Cooking: Carefully flip the cachapa and cook for another 3-4 minutes until golden and cooked through on both sides.
- Add Cheese and Butter: Immediately after cooking, spread a tablespoon of unsalted butter over each cachapa and top generously with shredded or sliced buffalo mozzarella. The heat from the cachapa will gently melt the cheese.
- Serve Warm: Serve the cachapas warm as a delicious breakfast, snack, or meal accompaniment. They pair wonderfully with a sprinkle of fresh herbs or a side of sour cream if desired.
Notes
- For a gluten-free version, substitute all-purpose flour with your preferred gluten-free flour blend.
- If you prefer less sweetness, reduce the amount of sugar or substitute with honey.
- Use fresh corn for the best natural sweetness, but frozen thawed corn works well in a pinch.
- Buffalo mozzarella can be swapped for Venezuelan queso de mano or other soft white cheeses for authenticity.
- Ensure the pan is properly heated to get a nice golden crust without burning.
