Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

Introduction

Cachapas are delicious Venezuelan corn pancakes that are crispy on the outside and tender inside, filled with gooey mozzarella cheese. This simple recipe brings a taste of Venezuela to your kitchen, perfect for breakfast or a satisfying snack.

Ingredients

• 2 cups fresh corn (about 300 grams, cut from the cob; frozen and defrosted corn works too)
• 1 egg
• 2 garlic cloves, minced
• ¼ cup cornflour (25 grams)
• ¼ cup all-purpose flour (27 grams)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons butter
• ½ cup milk (120 ml)
• 1 cup shredded mozzarella cheese (approx. 110 grams)
• 2 sliced jalapeños (optional)
• 1 tablespoon oil

Instructions

1. Step 1: Add the corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, butter, and milk to a blender. Blend until the mixture forms a smooth batter.
2. Step 2: Heat a nonstick skillet or griddle over medium heat and lightly coat it with oil.
3. Step 3: Pour a ladleful of batter onto the skillet. Use the back of the ladle to spread it into a circular shape like a pancake, adjusting the size as you prefer.
4. Step 4: Cook for 2-3 minutes until bubbles form on the surface and the edges begin to look set. Flip and cook the other side for 2-3 minutes until golden brown.
5. Step 5: If using, place sliced jalapeños on the cachapa after flipping it the first time. Cook 2-3 more minutes, then flip back to the original side.
6. Step 6: Place a generous amount of shredded mozzarella cheese on one half of the cachapa, then fold the other half over to create a half-moon shape.
7. Step 7: Cook the folded cachapa for 1-2 minutes on each side until the cheese melts and the pancake is nicely toasted.
8. Step 8: Repeat the process with the remaining batter and filling. Serve the cachapas warm, optionally with sour cream.

Tips & Variations

• For extra flavor, add a pinch of cumin or smoked paprika to the batter.
• You can substitute mozzarella with a Venezuelan cheese like queso de mano or a mild cheddar for a different taste.
• Adjust the jalapeños or omit them if you prefer a milder flavor.
• If fresh corn isn’t available, thaw frozen corn and drain any excess moisture before blending.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to keep them crispy, or use a toaster oven. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cachapas without a blender?

Yes, if you don’t have a blender, you can finely chop the corn and whisk the ingredients together, but the texture may be less smooth and the pancakes slightly chunkier.

Can I prepare the batter in advance?

It’s best to blend and cook the batter fresh for optimal texture, but you can refrigerate the batter for up to 12 hours. Stir well before cooking as some settling may occur.