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Snack Ideas Cooking Time : 30 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Cachapas | Traditional Venezuelan Sweet Corn Pancakes with Melted Cheese

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Cachapas are traditional Venezuelan corn pancakes made with fresh sweet corn, giving them a naturally sweet flavour and soft, tender texture. Unlike ordinary flour-based pancakes, cachapas have a slightly coarse consistency from the blended corn kernels and develop a beautiful golden crust when cooked on a hot griddle. They are especially popular as breakfast food and street food throughout Venezuela.

These delicious corn pancakes are traditionally filled or topped with queso de mano, a soft Venezuelan fresh cheese that melts beautifully inside the warm cachapa. They are often folded in half and served with butter or additional cheese. The combination of sweet corn and creamy cheese creates a wonderful balance of flavours, making Cachapas a favourite comfort food for people of all ages.

Cooking Method

Prepare the Corn: Remove the kernels from fresh corn cobs. If using frozen corn, thaw and drain it first.
Blend the Batter: Place the corn kernels, milk, cornmeal, sugar, salt, melted butter, and egg in a blender. Blend until mostly smooth but slightly textured.
Adjust the Consistency: Add flour if needed to make a thick, spoonable batter. Let it rest for 5 minutes.
Heat the Griddle: Lightly grease a non-stick skillet or griddle with butter or oil and heat over medium-low heat.
Cook the Cachapas: Pour approximately ¼ cup of batter onto the skillet and spread it into a thick round pancake.
Flip Carefully: Cook for about 3–4 minutes until the edges look set and the bottom is golden brown. Carefully flip and cook the other side for another 2–3 minutes.
Add the Cheese: Place fresh cheese on one half of each warm cachapa and fold it over. Allow the cheese to soften and melt slightly.
Serve: Brush with a little butter if desired and serve warm with extra cheese.