Description
These Venezuelan Sweet Corn Cachapas are soft, golden corn pancakes with a naturally sweet flavor and a gooey buffalo mozzarella filling. They are a comforting and satisfying dish that can be enjoyed for breakfast, lunch, dinner, or as a hearty snack.
Ingredients
400 g sweet corn (canned or fresh)
1 large egg
35 g all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons vegetable oil
250 g buffalo mozzarella cheese, sliced
2 tablespoons unsalted butter, for serving
Instructions
- Blend the sweet corn, egg, all-purpose flour, salt, and granulated sugar until mostly smooth while leaving a little texture.
- Heat the vegetable oil in a non-stick skillet over medium heat for 2 to 3 minutes.
- Pour approximately 60 ml of batter into the skillet for each cachapa and gently spread into a round pancake.
- Cook for 3 to 4 minutes until the bottom is golden brown.
- Carefully flip the cachapa and place slices of buffalo mozzarella over one half.
- Continue cooking for another 2 to 3 minutes until the cheese has melted.
- Fold the cachapa in half over the melted cheese.
- Top with unsalted butter and serve immediately while warm.
Notes
Use canned or fresh sweet corn with equally good results.
Substitute buffalo mozzarella with queso de mano, cheddar, Monterey Jack, or Oaxaca cheese.
Add chopped parsley or cilantro to the batter for extra freshness.
Serve with sliced avocado, fresh cream, or crumbled cheese for a traditional presentation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a non-stick skillet over low heat for the best texture, or microwave for 30 to 60 seconds.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
Nutrition
- Serving Size: 1 cachapa
- Calories: 390 kcal
- Sugar: 11 g
- Sodium: 670 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 85 mg
