Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe
Cachapas are traditional Venezuelan corn pancakes made from fresh corn batter, cooked on a skillet until golden and stuffed with gooey mozzarella cheese. This recipe offers a deliciously sweet and savory dish that can be enjoyed as a comforting snack or a hearty meal, featuring optional spicy jalapeños for a flavorful kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Venezuelan
Ingredients
Batter Ingredients
- 2 Cups Fresh Corn (About 300 Grams, Cut From The Cob; you can use frozen corn, defrosted, if fresh corn is unavailable)
- 1 Egg
- 2 Garlic Cloves (Minced)
- ¼ Cup Cornflour (25 Grams)
- ¼ Cup All-purpose Flour (27 Grams)
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- ½ Cup Milk (120 Ml)
- 1 Tablespoon Oil
For Cooking and Filling
- 2 Tablespoons Butter
- 1 Cup Shredded Mozzarella Cheese (approximately 110 Grams)
- 2 Sliced Jalapeños (Optional)
Instructions
- Grind to make batter: Add all ingredients for the batter to a blender and blend until smooth, creating a thick corn batter.
- Prepare skillet: Heat a nonstick skillet or griddle over medium heat and add a small amount of oil to coat the surface evenly.
- Prepare cachapa: Pour a ladleful of the batter onto the skillet. Use the back of the ladle to spread it into a circular pancake shape, adjusting size as preferred.
- Cook cachapa: Cook the cachapas for about 2-3 minutes on each side until golden brown, looking for bubbles forming on the surface similar to regular pancakes.
- Fill cachapa: Place jalapeño slices on the cachapa before flipping if using. After flipping, place a generous amount of shredded mozzarella cheese on one half and fold the other half over to form a half-moon shape. Cook an additional 1-2 minutes on each side to melt the cheese and achieve a toasted exterior.
- Serve: Repeat the filling and cooking process with remaining batter. Serve the warm, cheesy cachapas immediately with sour cream on the side for dipping.
Notes
- If fresh corn is unavailable, frozen corn can be used but must be fully defrosted beforehand.
- Adjust the jalapeño quantity or omit it entirely to control the level of spice.
- For a crispier exterior, add a touch more butter when cooking each cachapa.
- Serve immediately after cooking for the best texture and warm melted cheese.
- Variations can include other cheeses like queso blanco or adding herbs to the batter for extra flavor.
