📝 About This Recipe
Transport your senses to the bustling roadside kiosks of Venezuela with these iconic corn pancakes, known for their irresistible balance of sweet and savory. Crafted from fresh, tender corn and griddled until golden-brown, these naturally gluten-free delights boast a rustic, slightly chunky texture that melts in your mouth. Traditionally folded over a thick slab of creamy, salty white cheese, every bite offers a soulful taste of South American comfort.
🥗 Ingredients
The Corn Base
- 4 cups Fresh corn kernels (cut from about 5-6 ears of sweet corn; do not use canned)
- 1/4 cup Pre-cooked cornmeal (Masarepa) (P.A.N. brand recommended to help bind the moisture)
- 1/4 cup Whole milk (plus more if batter is too thick)
- 2 tablespoons Granulated sugar (adjust based on the natural sweetness of your corn)
- 1 teaspoon Salt (fine sea salt)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
For the Griddle
- 2-3 tablespoons Vegetable oil or butter (for greasing the pan)
Traditional Fillings and Toppings
- 12 ounces Queso de Mano or Mozzarella (sliced into thick rounds or strips)
- 1/2 cup Venezuelan Crema or Sour Cream (for drizzling)
- 2 tablespoons Salted butter (to brush on top of the hot cachapas)
- 1/2 cup Crispy pork belly (Chicharrón) (optional, for serving on the side)
👨🍳 Instructions
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1
Start by prepping your fresh corn. Use a sharp knife to shave the kernels off the cobs into a large bowl. Try to get as close to the cob as possible to release the 'corn milk'.
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2
Place the corn kernels into a high-speed blender or food processor. Pulse several times until you achieve a thick, slightly chunky puree. You want texture, so avoid blending it into a completely smooth liquid.
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3
Add the milk, melted butter, sugar, salt, and the egg to the corn mixture. Pulse 2-3 more times just to incorporate these ingredients.
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4
Pour the mixture back into a bowl and stir in the Masarepa (pre-cooked cornmeal). Let the batter rest for 10-15 minutes; this allows the cornmeal to hydrate and thicken the batter to a pancake-like consistency.
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5
Heat a large non-stick skillet or a traditional cast-iron budare over medium-low heat. Lightly grease the surface with a small amount of oil or butter.
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6
Ladle about 1/2 cup of the batter onto the hot skillet. Use the back of the spoon to gently spread the batter into a circle about 5-6 inches in diameter and 1/2 inch thick.
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7
Cook the cachapa for about 4-5 minutes on the first side. Look for small bubbles forming on the surface and the edges turning a deep golden brown.
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8
Carefully slide a thin spatula under the pancake and flip it. If it feels too soft, give it another minute before flipping. Cook the second side for 3-4 minutes until equally golden.
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9
While the second side is finishing, place a generous slice of Queso de Mano or mozzarella on one half of the pancake so it begins to melt.
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10
Fold the other half of the pancake over the cheese to create a half-moon shape, similar to an omelet.
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11
Remove from the heat and immediately brush the outside of the hot cachapa with a little salted butter.
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12
Repeat the process with the remaining batter, keeping the finished cachapas warm in a low oven if necessary.
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13
Serve immediately while the cheese is gooey and the corn is fragrant.
💡 Chef's Tips
Always use fresh corn if possible; frozen corn works in a pinch if thawed and drained, but canned corn is too watery for an authentic texture. If your batter is too thin, add another tablespoon of Masarepa; if it's too thick to pour, add a splash of milk. Don't rush the cooking! Medium-low heat is essential to ensure the inside cooks through without burning the natural sugars in the corn. For the most authentic flavor, use Queso de Mano or Queso Telita, but if unavailable, a low-moisture fresh mozzarella or even Muenster provides a similar melt. Resting the batter is the secret to a cachapa that doesn't fall apart when you flip it.
🍽️ Serving Suggestions
Serve with a side of crispy 'pernil' (roasted pork) or chicharrón for a hearty meal. Pair with a cold glass of Papelón con Limón (Venezuelan piloncillo lemonade). Drizzle with a generous amount of Venezuelan-style nata or salted sour cream. Accompany with a side of black beans (caraotas negras) for a vegetarian protein boost. Enjoy as a decadent breakfast alongside a strong cup of café con leche.