Venezuelan Sweet Corn Cachapas Recipe

Ingredients

• 400 g canned sweet corn, drained
• 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

1. 1

   Prepare the Batter: In a mixing bowl, combine the drained sweet corn, egg, all-purpose flour, salt, and granulated sugar. Use a blender or food processor to blend the mixture until it forms a coarse, slightly chunky batter, ensuring the texture retains some corn kernels for authenticity.

2. 2

   Heat the Pan: Place a non-stick skillet or griddle over medium heat and add 1 tablespoon of vegetable oil, allowing it to heat evenly.

3. 3

   Cook the Cachapas: Pour a ladleful of batter onto the hot pan, spreading it gently into a thick, round pancake about 6 inches in diameter. Cook for 3-4 minutes or until the edges start to brown and bubbles form on the surface.

4. 4

   Flip and Cook Other Side: Carefully flip the cachapa using a spatula and cook for another 2-3 minutes until golden and cooked through. Repeat the process with the remaining batter, adding the remaining vegetable oil as needed.

5. 5

   Add Filling: Once the cachapas are cooked, place slices of buffalo mozzarella cheese on one side of each pancake while still warm, allowing the cheese to soften and slightly melt.

6. 6

   Serve with Butter: Spread unsalted butter over the warm cachapas before folding or serving them open-faced for maximum flavor and richness.