Description
Savory and sweet corn pancakes filled with gooey cheese, perfect for brunch or dinner.
Ingredients
Scale
- 400 g Sweet Corn (canned or fresh)
- 1 large Egg
- 35 g All-Purpose Flour
- 1 teaspoon Salt
- 2 tablespoons Granulated Sugar
- 2 tablespoons Vegetable Oil
- 250 g Buffalo Mozzarella Cheese (sliced)
- 2 tablespoons Unsalted Butter
Instructions
- Prep Your Corn: Shuck and remove kernels if using fresh corn; drain if using canned corn.
- Blend It Up: In a blender, combine corn, egg, salt, and sugar; blend until chunky yet smooth.
- Mix the Dry Ingredients: Whisk together all-purpose flour and a pinch of salt in a bowl.
- Combine Everything: Pour corn mixture into the bowl with flour and mix until just combined; rest for 10 minutes.
- Heat the Skillet: Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium heat.
- Cook the Cachapas: Spoon 1/2 cup batter into the skillet; flatten into a thick pancake; cook for 3-4 minutes.
- Add the Cheese: Top the cachapa with cheese and cover to melt for 1-2 minutes.
- Flip and Finish: Flip and cook for another 3-4 minutes until golden and cheese is gooey.
- Serve and Enjoy: Transfer to a plate and repeat, adding more oil and butter as needed.
Notes
Cachapas can be frozen and reheated; try adding jalapeños or fresh herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: cachapas, venezuelan food, corn pancakes