Cachapas – Venezuelan Corn Pancakes

Cachapas are a beloved Venezuelan dish that offers a perfect blend of sweetness and savoriness. These corn pancakes are not only delicious but also incredibly versatile. Whether enjoyed as a breakfast treat or a satisfying dinner, Cachapas are sure to become a favourite in your home. Made with sweet corn, and other simple ingredients, these pancakes are typically served with a generous helping of cheese, making them a delightful comfort food.

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Why you’ll love Cachapas:

• Unique Flavor: The sweet corn base gives these pancakes a distinctive flavour that stands out from regular pancakes.
• Cheesy Goodness: Filled with lots of cheese, Cachapas offer a rich, cheesy taste that complements the sweet corn perfectly.
• Cultural Experience: Trying Cachapas is a delicious way to explore Venezuelan cuisine and bring new flavours to your kitchen.

Tips to make Cachapas:

• Consistency: When blending the batter, aim for a consistency that’s smooth but still slightly chunky to preserve some texture.
• Cooking: Use a non-stick pan to ensure even cooking and easy flipping. A combination of butter and oil helps to achieve a golden-brown crust.
• Serving: Serve the Cachapas hot with a generous amount of cheese for the best taste and texture.

Frequently Asked Questions;

Can I use fresh corn instead of frozen?

Yes, fresh corn can be used. Simply cut the kernels off the cob and proceed with the recipe. Make sure the corn is sweet and tender.

Can Cachapas be made gluten-free?

I have tried to make this recipe gluten-free by using only corn flour, but the result was a very difficult batter to work with as the pancakes were very difficult to flip. if you want to substitute the wheat flour for corn flour, I would suggest making small pancakes so they are easier to flip.

How can I store leftovers?

Store leftover Cachapas in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

Watch this Recipe’s Video:

@seeolee_cooks

Cachapas – Venezuelan Corn Pancakes 🌽 One of my favourite things to eat 🤤 Venezuelan Cachapas 💛💙❤️ Ingredients: 800g frozen sweetcorn (thawed) 2 eggs 1/2 cup milk 1/3 cup sugar 2/3 cup precooked cornflour (P.A.N) 1/3 cup wheat flour pinch of salt Butter and oil for frying the pancakes 400g shredded cheese for serving (I used a mix of halloumi and mozzarella cheese) Instructions: In a blender or food processor add the sweetcorn, eggs, milk, sugar, salt and flour and blend until well combined, but not too thin. In a pan over medium heat, add some oil and butter, and then add the batter to form your pancakes. Cook for about 3-4 minutes on each side. Serve warm with butter and plenty of shredded cheese. 🌽🫶🏼 #venezuela🇻🇪 #venezuelalibre

♬ Venezuela (Instrumental) – Carlos Salazar

Nutritional facts about the Ingredients:

• Sweet Corn: A good source of fibre, vitamins, and antioxidants, sweet corn adds natural sweetness and nutritional value to the dish.
• Eggs: Provide protein, essential fats, and vitamins, helping to create a rich and satisfying pancake.
• Milk: Adds creaminess and provides calcium and vitamin D.
• Precooked Cornflour (P.A.N) & Wheat Flour: The combination of these flours gives the pancakes structure and texture.
• Cheese: Halloumi and mozzarella add a deliciously salty, creamy element while also contributing protein and calcium.