Cachapas (Venezuelan sweetcorn pancakes)

Name: Cachapas (Venezuelan sweetcorn pancakes)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Venezuela
Ingredients: 500 g Sweetcorn kernels (fresh or frozen); 60 g Precooked white cornmeal (harina P.A.N.); 60 ml Milk; 2 tbsp Sugar; 1 pinch salt; 30 g Butter; 250 g Queso de mano or fresh mozzarella

Sweet, rustic pancakes of fresh blended corn, folded around slices of soft white cheese that melt in the heat.

40 min20 prep · 20 cook
MediumDifficulty
480 kcalper serving

Ingredients

4 servings

Sweetcorn kernels (fresh or frozen)500 g
Precooked white cornmeal (harina P.A.N.)60 g
Milk60 ml
Sugar2 tbsp
salt1 pinch
Butter30 g
Queso de mano or fresh mozzarella250 g

Steps

1
Blend the corn with the milk, sugar and salt into a thick batter that still has some texture.
2
Stir in the cornmeal and leave to thicken.
3
Grease a non-stick pan with butter over medium heat and spread a ladleful of batter into a 15 cm round.
4
Cook until bubbles appear and the edges set, then flip and cook until golden.
5
Lay slices of cheese on one half, fold over and serve hot with a little butter on top.

Tips and questions

Can I use canned corn?: Yes, drain it very well. Canned corn is wetter, so you may need a little more cornmeal to thicken the batter.
Why does my cachapa stick or break?: Flip it only when the edges are set and the top looks almost dry, and make sure the pan is well buttered.

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Cachapas (Venezuelan sweetcorn pancakes)

Ingredients

Steps

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