How to make cachapas or Venezuelan corn pancakes

Venezuelan cachapas are the holy grail for all corn lovers!

How to make cachapas or Venezuelan corn pancakes

A cachapa is a tortilla or pancake made mainly with sweet corn, which contributes to its sweet flavor. These Venezuelan corn pancakes combine perfectly with companions such as salty cheese, seasoned meat, fried pork, among other fillings or toppings.

Cachapas from street food stalls are usually impressively large. They are prepared on giant plates which are greased with butter, and they even use the corn husks; taking advantage of all the parts of the corn.

Venezuelan corn pancakes filled with cheese - aka cachapas venezolanas

The good thing about this dish is that it is an excellent alternative to bread and can even compete with pancakes. They are perfect for breakfast, lunch or dinner, depending on the toppings. You can also cook a large batch and keep them in the fridge to eat the rest of the week.

Homemade Venezuelan cachapas or corn pancakes

In this recipe we want you to learn how to make these yummy Venezuelan corn pancakes at home as quickly and easily as possible using canned corn. However you can always use corn straight from the cob to make it more natural and replace the sugar with a little bit of papelón (a type of hard brown sugar).

Recipe for cachapa, a Venezuelan corn cake pattie or pancake

Cachapas or Venezuelan corn pancakes

Homemade recipe for cachapas, a delicious Venezuelan corn tortilla or soft corn pancake served with salty cheese.

Ingredients
  

  • 1 can of sweet corn 400 grams
  • 4 tablespoons of all-purpose flour
  • 1 egg
  • 2 tablespoons of milk
  • 1 teaspoon of sugar
  • Pinch of salt
  • Butter

Instructions
 

  • In a food processor or blender, add the sweet corn kernel and blend until smooth. In some countries you can get cans of creamed corn, but I recommend using whole corn kernels and blending them, you will get a better texture.
  • In a large bowl, add the blended sweet corn, flour, sugar, and salt. Beat by hand until all the ingredients are combined.
  • Add the egg and milk, beat again to integrate everything. You will get a mixture that is lumpy in texture but not too thick. Remember that you can always add a little more wheat flour or milk to achieve the right consistency that would be like a pancake mix.
  • Place a large skillet over medium heat and add a little bit of butter so that the cachapa does not stick when you cook it. If you don’t have butter, you can use a few drops of oil or spray oil.
  • When the butter is melted, add a ladle or about ½ cup of cachapa corn batter to the center of the pan and cook for about 3 – 4 minutes. Like a pancake, you’ll know when it’s ready to flip because the edges will start to lift up a bit.
  • Flip after a few minutes and cook on the other side for a couple more minutes. When ready, take to a plate and continue the process with the rest of the dough. Do not forget to grease the pan between each cachapa corn pancake to prevent them from sticking.
  • The cachapas can be eaten in the style of a pancake, making a tower with the accompaniments on top or, the classic way, with the filling on one side and the other side folded over the filling, that is how it is served in most of the street food places where they sell them.

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