Description
Cachapas are traditional Venezuelan corn pancakes made from fresh or defrosted corn blended into a smooth batter with cornflour, all-purpose flour, and subtle seasonings. Cooked on a hot skillet until golden, they are filled with melting mozzarella cheese and optionally spicy jalapeños, folded to create a cheesy, crispy treat perfect for breakfast, brunch, or a comforting snack.
Ingredients
For the Batter
- 2 cups fresh corn (about 300 grams, cut from the cob; can use frozen corn, defrosted)
- 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)
- 1 tablespoon oil (for cooking)
For Cooking and Filling
- 2 tablespoons butter
- 1 cup shredded mozzarella cheese (approx. 110 grams)
- 2 sliced jalapeños (optional)
Instructions
- Grind to make batter: Add all the batter ingredients—fresh or defrosted corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, and milk—into a blender. Blend everything until you achieve a smooth, pancake-like batter consistency.
- Prepare skillet: Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to coat the pan’s surface to prevent sticking and help in browning.
- Prepare cachapas: For each cachapa, pour a ladleful of batter onto the hot skillet. Use the back of the ladle to carefully spread the batter into a circular shape similar to a pancake. Adjust size based on your preference.
- Cook cachapa: Cook for about 2-3 minutes on one side, until you see bubbles forming and the edges look set and golden brown. Flip carefully and cook the other side for 2-3 minutes until golden and cooked through.
- Fill cachapa: If using jalapeño slices, place them on the cachapas right before flipping. After cooking the second side, flip back to the original side and spread a generous amount of shredded mozzarella cheese on one half of the cachapa. Fold the other half over the cheese to make a half-moon shape.
- Finish cooking: Cook the folded cachapa for an additional 1-2 minutes on each side until the cheese is melted and gooey, and the exterior is toasted and crispy.
- Serve: Repeat the filling and cooking process for the remaining batter. Serve all cachapas warm, ideally with a side of sour cream for dipping to complement the rich cheese and sweetness of the corn.
Notes
- You can substitute fresh corn with frozen corn if fresh is unavailable; just ensure it’s fully defrosted.
- Adjust the jalapeño quantity or omit entirely for less spice.
- For a softer texture, add a little more milk to the batter.
- Use a nonstick skillet or griddle for best results and easy flipping.
- Serve immediately for the best flavor and gooey cheese texture.
- Butter can be used on the skillet for a richer flavor instead of oil.
