Servings: 4 pancakes
Calories: 250kcal
Equipment
- Blender
- skillet
Ingredients
For the Batter
- 2-3 ears fresh corn brings natural sweetness
- 1 splash whole milk adds moisture and creaminess
- a pinch salt enhances flavors
- 1 cup corn flour (masarepa) essential for texture
For Cooking
- 1 tablespoon oil or butter for crispiness
For Topping
- 4 slices fresh cheese like queso de mano or queso blanco
Instructions
How to Make Venezuelan Sweet Corn Cachapas
- Prepare the Corn: Cut the kernels off the cob from 2-3 ears of fresh corn or use thawed, well-drained frozen corn.
- Blend the Batter: In a blender, combine the corn kernels, whole milk, and salt; blend until coarse but smooth.
- Mix and Rest: Pour the corn mixture into a bowl, mix in corn flour until combined, and let rest for 10-15 minutes.
- Heat the Skillet: Preheat a non-stick skillet over medium heat and coat with oil or butter.
- Cook the Cachapas: Pour ½ cup of batter onto the skillet, cook for 3-4 minutes, then flip until golden.
- Melt the Cheese: Place cheese on top of each cachapa for a few moments to melt.
- Serve Warm: Enjoy warm, optionally drizzled with maple syrup or honey!
Notes
For best results, use fresh corn for natural sweetness and let the batter rest for fluffiness.
Nutrition
Serving: 1pancake | Calories: 250kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 250mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg
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