Description
Easy Venezuelan Cachapas are traditional sweet corn pancakes made from blended corn kernels, cornmeal, and a touch of sugar, then pan-fried to golden perfection and filled with fresh mozzarella cheese. These delicious corn cakes offer a soft, slightly sweet flavor and creamy cheese center, making them a perfect snack or breakfast dish inspired by Venezuelan cuisine.
Ingredients
Scale
Main Ingredients
- 450 grams Frozen Corn Kernels
- 2 Eggs
- 100 grams Milk
- 2 tablespoons Harina P.A.N.® White Corn Meal
- 1 tablespoon Granulated Sugar
- 1 teaspoon Salt
For Serving
- Fresh Mozzarella Cheese Ball, to taste
- Butter, optional, for topping
Instructions
- Prepare the batter: In a large bowl, combine the frozen corn kernels, eggs, milk, Harina P.A.N. white corn meal, granulated sugar, and salt. Transfer the mixture to a blender or use a stick blender to blend until the corn kernels are broken down and the batter becomes somewhat smooth but still retains some texture.
- Rest the batter: Cover the batter and refrigerate for 10 minutes to allow the flavors to meld and the mixture to thicken slightly.
- Heat the pan: Warm a non-stick or cast-iron pan over medium heat. Lightly oil the pan surface using a napkin dipped in oil to prevent sticking without excess greasiness.
- Cook the cachapas: Spoon about two spoonfuls of the batter into the center of the pan and gently spread it out to form a round pancake. Cook for 4 to 5 minutes until bubbles start appearing on the surface.
- Flip carefully: When bubbles are visible and the edges start to set, flip the cachapa gently using a spatula. Cook the other side for about 3 minutes until golden and cooked through.
- Add cheese and fold: Place fresh mozzarella cheese on one half of the cooked cachapa, then fold it over to encase the cheese. Let it warm slightly so the cheese softens.
- Serve warm: Optionally, add a small amount of butter on top before serving for extra richness. Enjoy your Venezuelan cachapas warm as a delicious snack or meal.
Notes
- Use fresh or frozen corn kernels; fresh is preferred for sweeter flavor but frozen works well.
- Adjust sugar quantity to taste for a sweeter or more neutral pancake.
- Harina P.A.N. is a traditional Venezuelan pre-cooked white cornmeal; if unavailable, use fine cornmeal as a substitute.
- Cook on medium heat to avoid burning while ensuring the cachapas cook through.
- Fresh mozzarella is ideal for the filling due to its creamy texture and mild flavor.
- Serve immediately for best taste and texture as cachapas are best enjoyed warm.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
Keywords: Venezuelan Cachapas, Corncakes, Venezuelan Breakfast, Corn Pancakes, Cachapas with Cheese, Traditional Venezuelan Food
