Description
Traditional Venezuelan sweet corn pancakes made from a batter of fresh corn, cornmeal, and milk, pan-fried to golden perfection and filled with melted mozzarella or queso fresco cheese. This recipe offers a delicious balance of sweet and savory flavors, perfect for breakfast or a comforting snack.
Ingredients
Main Ingredients
- 2 cups fresh or frozen corn kernels
- 1/4 cup cornmeal
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup milk
- 1 tbsp butter or oil
- 1 cup mozzarella or queso fresco
Instructions
- Prepare the batter: In a blender, combine the corn kernels, milk, sugar, salt, and cornmeal. Blend them together until you achieve a thick, slightly chunky batter consistency suitable for pancakes.
- Heat the pan: Place a nonstick skillet over medium heat and add the butter or oil, allowing it to melt and coat the surface evenly.
- Cook the first side: Pour a ladleful of the corn batter into the pan and gently spread it into a round pancake shape. Let it cook undisturbed until the bottom turns golden brown and the edges begin to firm up.
- Flip the pancake: Carefully flip the cachapa using a spatula to cook the other side. Cook until golden and cooked through.
- Add cheese and fold: Immediately after flipping, sprinkle the mozzarella or queso fresco evenly on top of the cooked side. Fold the cachapa in half over the cheese and continue cooking for another 1-2 minutes until the cheese melts.
- Serve warm: Remove the cachapa from the pan and serve while warm, optionally with extra butter, cream, or cheese on the side.
Notes
- For the best flavor, use fresh corn when in season.
- Adding a small pat of butter inside the cachapa before folding enhances its richness.
- Serve with a dollop of cream or extra cheese for a more indulgent experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
