Cachapas (Venezuelan Corn Pancakes)

Cachapas are a beloved Venezuelan dish made from fresh corn, offering a sweet and savory flavor that’s perfect for breakfast, brunch, or a comforting meal at any time. Soft, golden, and slightly crispy on the edges, they are traditionally served with creamy cheese, creating a delicious combination that will delight your taste buds.

Ingredients

• 2 cups fresh corn kernels (or frozen, thawed)
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Butter or oil, for cooking
• Cheese (such as queso de mano or mozzarella), for serving

Instructions

1. Prepare the Batter

   In a blender or food processor, combine the corn kernels, cornmeal, flour, sugar, salt, baking powder, milk, melted butter, and vanilla extract. Blend until smooth but slightly coarse for texture. Let the batter rest for 10 minutes.

2. Cook the Cachapas

   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour a ladleful of batter onto the skillet and spread slightly into a circle about 5–6 inches in diameter. Cook for 3–4 minutes, until the bottom is golden brown and edges start to set. Flip carefully and cook for another 2–3 minutes. Repeat with remaining batter.

3. Serve

   Place warm cachapas on a plate and add a generous portion of cheese in the center. Fold or roll them around the cheese while still warm so it melts slightly.

Serving

Cachapas can be enjoyed on their own or paired with ham, avocado, or a drizzle of cream for extra richness. Perfect for breakfast, brunch, or a casual meal, cachapas bring a taste of Venezuelan tradition to your table.