Description
Venezuelan Sweet Corn Cachapas are crispy golden pancakes made from fresh sweet corn batter that perfectly balance natural sweetness and rich texture. Quick and easy to prepare, these pancakes capture the authentic flavors of Venezuela and can be enjoyed plain, stuffed with cheese, or with a variety of toppings for a comforting and delicious treat.
Ingredients
Scale
Primary Ingredients
- 2 cups fresh sweet corn kernels (cut from about 3 ears of corn)
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup milk (or plant-based milk for vegan version)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Butter or oil for cooking (and optionally mixed into batter)
Instructions
- Prepare the Corn Batter: Cut fresh sweet corn kernels off the cob. In a blender, combine the corn kernels with milk, sugar, salt, baking powder, and all-purpose flour. Pulse until the mixture is mostly smooth but still slightly chunky to retain texture.
- Heat Your Cooking Surface: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking and encourage a golden crust.
- Cook the Cachapas: Pour about 1/4 cup of batter onto the hot skillet. Use the back of a spoon to gently spread it into a 5-6 inch circle. Cook for 3 to 4 minutes until the edges are golden and the bottom is browned.
- Flip and Finish Cooking: Carefully flip the cachapa and cook for another 3 minutes on the other side until golden, crisp on the edges, and tender inside.
- Serve Warm and Enjoy: Serve immediately plain, or stuffed with Venezuelan queso blanco, fresh mozzarella, butter, or your favorite toppings for an authentic experience.
Notes
- Use fresh or frozen sweet corn for the best natural sweetness and texture.
- Do not overblend the batter; keep some corn texture for a better mouthfeel.
- Cook on medium heat to ensure the cachapas are cooked through without burning.
- Use a non-stick skillet to prevent sticking and facilitate easy flipping.
- For a vegan version, replace milk with plant-based milk and use oil instead of butter.
- Customize fillings with queso blanco, mozzarella, feta, or fresh herbs like cilantro or parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Venezuelan cachapas, sweet corn pancakes, gluten free corn pancakes, Venezuelan breakfast, corn batter pancakes
