Cachapa (Venezuelan Corn Pancakes) is a popular Venezuelan street food made with ground fresh corn. They are soft on the inside and crispy on the outside and are stuffed with gooey cheese and butter. This combination makes a delicious snack or breakfast.
Learn to Make Cachapa (Corn Pancakes)!
I am always in search of new pancake recipes. After trying this Venezuelan Cachapa recipe, it has also become one of my favorite pancake recipes. Another great pancake recipe to add to your repertoire as it’s so tasty, easy, and healthy.
Cachapa is a popular Venezuelan street food made with ground fresh corn. They are soft on the inside and crispy on the outside. They are served folded in half and stuffed with gooey cheese and butter. Soft, white cheese called queso de mano (Venezuelan fresh cheese) is the one traditionally used. This combination makes a delicious snack or breakfast.
They’re gluten-free. You can easily modify it into a vegetarian-friendly version using plant-based ingredients. You can also make them by adding ingredients like eggs, milk, sugar, or melted butter. This will create an extra flavorful version.
Here you will find an easy-to-follow recipe with step-by-step pictures. There is also helpful info plus tips. These will help you make them in an easy way at home. Do try them out and let me know how it went in the comment section below!
A bit of history! Cachapas are well-known as a Venezuelan food. However, anthropological evidence suggests it has been a prominent food in Colombia for about 3,000 years. It has been a significant food in Venezuela for around 2,800 years. (Wikipedia)
How Do You Make Cachapas (Corn Pancakes)
Cachapas are traditionally made with ground fresh corn. However, you can also use canned corn or frozen corn to speed up the process. As you know, canned or frozen corn is available throughout the year and is easier to use.
To get that perfect corn flavor, this recipe uses corn in two forms; fresh corn and cornmeal. The corn kernels add a nice texture to the pancake while the cornmeal helps thicken the batter.
To thicken the batter, I used cornmeal together with some plain flour. However, you can also use masa harina (corn flour) if available instead of cornmeal.
The batter is made with the addition of several other ingredients. These include milk, egg, salt, sugar, and melted butter. This improves the flavor, texture, and fluffiness.
I used a high-speed blender to make the batter and it is the easiest way to do it. Finally, it’s cooked on a hot griddle or frying pan until golden brown shaping like a pancake.
Ingredients
- Fresh Corn – You can use either canned corn or frozen corn (thawed) instead of fresh corn.
- Cornmeal – I used cornmeal but it is common to use masa harina.
- Plain Flour (all-purpose flour) – You can also use whole wheat flour.
- Milk – I used full-fat milk. You can use water instead of milk or use any milk of your choice.
- Eggs -Eggs bind the ingredients together giving fluffiness.
- Sugar – Adding sugar is optional.
- Salt – Add salt to your taste.
- Melted Butter (or margarine) – Adding melted butter is optional but it makes cachapas more flavorful.
Serving Suggestions
You can serve it as an appetizer, a breakfast, or a light meal.
Cachapas are traditionally served by folding them in half with cheese and butter. They are occasionally served with fried pork on the side.
Once the pancake is cooked and is still hot, it is topped with cheese called queso de mano. It is then folded over to conceal the cheese. The heat naturally melts the cheese. To finish things off, the cachapas are topped with a small pat of butter.
You can use any white cheese like mozzarella cheese, cream cheese, or your choice of cheese available. You can also top them with sausages, ham, or bacon to make a savory meal. Or you can spread butter or margarine and then eat them with jam to make a sweet treat.
What is Queso De Mano Cheese?
Queso de mano (Handmade Cheese) is a typical Venezuelan white cheese.
Queso De Mano cheese is a white, soft, elastic, and creamy unripened cheese made from raw whole cow’s milk. Its consistency is akin to Italian mozzarella and is mostly used for stuffing Cachapas or sometimes Arepas.
The name comes from the process of making it. Once the milk has been curdled, it is boiled, and it is given a circular shape by hand.
Useful Tips
- If you use frozen corn, be sure to defrost it thoroughly. Then, spread the corn out on a paper towel to dry thoroughly.
- When you blend, do not add all the milk (water) at once. Add only about half of the liquid and then add as needed until everything is well blended.
- Blend the corn coarsely to make pancakes with a gritty texture.
- The batter should be spreadable but not too thin. If your mixture is still too thin, add a little more flour to thicken it to the right consistency.
- You need to cook them longer over low medium, otherwise, the bottom will burn before the inside is cooked.
- Cook until the edges start to look dry and bubbles form on the uncooked surface and then flip carefully.
- Don’t flip the pancakes before set, they will just break apart.
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Cachapa (Venezuelan Corn Pancakes)
Step-by-Step Recipe
(Check out the printable recipe at the end of the post)
Prep time 15 minutes
Cook time 20 minutes
Yields 6 to 8 pancakes
Ingredients
250g fresh corn kernels (or frozen corn, thawed)
50g plain flour or whole wheat flour
30g cornmeal (or plain flour)
1 large egg
1 tbsp sugar
Salt to taste
1 tablespoon unsalted butter, melted
200ml milk, adjust as needed
White cheese, butter, or margarine for serving
Oil or butter for frying
Instructions
Fresh corn on the cob
Cut corn off the cob
Gather the ingredients.
Place the ingredients (fresh corn, egg, flour, salt, sugar, and melted butter) in a blender. Add half of the milk and then blend. Add more milk as needed until everything is well blended.
Pour the batter into a large bowl. Let stand for about 10 minutes for the mixture to thicken. The batter should be spreadable but not too thin. If your mixture is still too thin, add a little more flour to thicken it to the right consistency.
Heat a frying pan (or electric griddle) over medium heat and grease lightly with oil or butter. Pour the ladleful of batter onto the pan. Spread the batter into a circle (about 15cm) with the back of the ladle. Cook for 3-5 minutes until bubbles form on the surface and the bottom is nicely browned. Control the heat as needed.
Flip the pancake with a spatula and cook for about 1 minute or so on the other side.
Flip again. Spread some butter on top of the pancake. Sprinkle with shredded white cheese. Let it slightly melt. Then fold the pancake in half.
Alternatively, fill them with mozzarella or cream cheese. Let slightly melt and then fold the pancake in half.
These are best if served hot, straight from the skillet.
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Cachapa (Venezuelan Corn Pancakes)
Ingredients
- 250 g fresh corn kernels or frozen corn, thawed
- 50 g plain flour or whole wheat flour
- 30 g cornmeal or plain flour
- 1 large egg
- 1 tbsp sugar
- Salt to taste
- 1 tbsp unsalted butter melted
- 200 ml milk adjust as needed
- White cheese, butter, or margarine for serving
- Oil or butter for frying
Instructions
- Place the ingredients (fresh corn, egg, flour, salt, sugar, and melted butter) in a blender. Add half of the milk and then blend. Add more milk as needed until you have a smooth batter.
- Pour the batter into a large bowl. Let stand for about 10 minutes for the mixture to thicken. The batter should be spreadable but not too thin. If your mixture is still too thin, add a little more flour to thicken it to the right consistency.
- Heat a frying pan (or electric griddle) over medium heat and grease lightly with oil or butter. Pour the ladleful of batter onto the pan and spread the batter into a circle (about 15cm) with the back of the ladle. Cook for 3-5 minutes until bubbles form on the surface and the bottom is nicely browned. Control the heat as needed.
- Flip the pancake with a spatula and cook for about 1 minute or so on the other side.
- Flip again. Spread some butter on top of the pancake and sprinkle with shredded white cheese. Alternatively, fill them with mozzarella or cream cheese. Let slightly melt and then fold the pancake in half.
- These are best if served hot, straight from the skillet.
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