CACHAPAS
Cachapas, Venezulean Corn Pancakes are easy to make, soft, tender and delicious. All the ingredients are blended in a food processor. The pancakes are stuffed with cheese and enjoyed as a snack or breakfast. This popular street food can easily be enjoyed as a meal by adding some protein and salad on the side.
Ingredients
- 2 cups fresh or frozen corn kernels
- 1/4 cup cornmeal |masa harina
- 1/4 cup all purpose flour
- 1/2 cup full fat milk
- 1 large egg
- 1/2 tsp salt
- 1/2-1 tbsp sugar (optional)
- 2 tbsp soft butter
- 2-3 cloves garlic (peeled)
- some oil for cooking the pancakes
- 1 cup mozzarella shredded or 110g sliced
- 1-2 jalapeño (sliced)
Instructions
- 1
Add the corn kernels, flours, salt, sugar, egg, milk, garlic and butter to a blender jug or jar.
- 2
Process the mixture to a smooth batter.
- 3
Transfer the batter to a mixing bowl.
- 4
Heat a griddle or frying pan over medium heat.
- 5
Brush it lightly with oil or butter.
- 6
Add about ¼ cup batter to the hot griddle or pan.
- 7
Spread the batter using a ladle spoon into a circular shape.
- 8
Drizzle some oil around the edges.
- 9
Add some jalapeño slices.
- 10
Allow the cachapa to cook for 2-3 minutes. Cover the pan for faster cooking.
- 11
Flip the cachapa over. Cook for another 2-3 minutes.
- 12
Flip it again. Add some cheese on half side of the pancake.
- 13
Fold the other half over the cheese.
- 14
Cook for 1-2 minutes for the cheese to melt a bit.
- 15
Repeat the above steps with the remaining batter.
- 16
If you have a bigger griddle or frying pan, can make 2 at a time.
Cook it from the original
This recipe comes from mayuris-jikoni.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mayuris-jikoni.com