Description
Venezuelan Sweet Corn Cachapas are delightful pancakes that combine sweet corn’s natural sweetness with savory toppings, creating a delicious treat for any occasion. Easy to prepare and bursting with flavor, these cachapas are perfect for breakfast, brunch, or as a snack. Serve them warm with melted cheese or avocado for an irresistible culinary experience that will transport you straight to the heart of Venezuela.
Ingredients
Scale
- 2 cups fresh corn kernels (about 3–4 ears)
- 1/2 cup whole milk (or almond milk)
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter (or oil for cooking)
- Optional: 1/2 cup queso blanco or mozzarella cheese
Instructions
- Blend corn in a food processor until smooth but slightly chunky. Mix in the milk.
- In a bowl, whisk together flour, sugar, baking powder, and salt. Combine with the corn mixture until just mixed.
- Preheat a non-stick skillet over medium heat; add butter until melted.
- Pour half a cup of batter into the skillet per cachapa. Cook for 3-4 minutes on each side until golden brown.
- If desired, sprinkle cheese on top before flipping for added flavor.
- Serve warm with avocado or extra cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Snack
- Method: Pan-frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa (100g)
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg