Description
Venezuelan Sweet Corn Cachapas are a traditional, melt-in-your-mouth delight made from fresh sweet corn batter cooked into golden pancakes and filled with creamy buffalo mozzarella cheese. These sweet and savory corn pancakes are perfect for breakfast, brunch, or a tasty snack, featuring a crispy outside with a soft, cheesy center.
Ingredients
Scale
For the Cachapa Batter
- 2 cups sweet corn (fresh or thawed frozen)
- 1 large egg
- 1 cup all-purpose flour (can substitute with gluten-free flour)
- 1 teaspoon salt
- 2 tablespoons granulated sugar (or substitute with honey)
For Cooking and Topping
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons unsalted butter (for topping)
- 8 oz buffalo mozzarella cheese (can substitute with queso de mano)
Instructions
- Prepare the Batter: Combine the sweet corn, egg, flour, salt, and sugar in a blender. Blend until the mixture is mostly smooth yet retains some texture for a nice bite.
- Heat the Skillet: Place a skillet over medium heat and add the vegetable oil to coat the surface evenly.
- Cook the Cachapas: Pour about 60 ml of batter onto the skillet per cachapa. Spread it into a round pancake shape. Cook each side for 3-4 minutes or until golden brown and cooked through.
- Add Cheese and Melt: Place slices of buffalo mozzarella in the center of each cachapa, then fold it in half so the cheese melts inside from the residual heat.
- Final Touch and Serve: Top each cachapa with unsalted butter while still warm. Serve immediately, optionally with your favorite dipping sauce.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- You can replace granulated sugar with honey for a natural sweetness.
- Queso de mano is the traditional cheese, but fresh buffalo mozzarella is a great substitute.
- If you prefer a crisper texture, cook the cachapas a little longer on the stovetop.
- Serve warm to enjoy the melty cheese and buttery topping at their best.
