Venezuelan Sweet Corn Cachapas with Gooey Cheese Delight

Venezuelan Sweet Corn Cachapas with Gooey Cheese are delightful pancakes that combine sweet corn and melted cheese for a comforting breakfast treat.

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Prep Time 15

Cook Time 15

Resting Time 15

Total Time 45

Servings: 4 cachapas

Course: Breakfast

Cuisine: Venezuelan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter Ingredients

2 cups Sweet Corn Fresh is best, but canned or frozen can be used.
1 large Egg Binds the ingredients together.
1 cup All-Purpose Flour Can substitute with gluten-free flour.
1/2 teaspoon Salt Enhances flavor.
2 tablespoons Granulated Sugar Adds sweetness.

Frying Ingredients

2 tablespoons Vegetable Oil For frying; use preferred frying oil.

Filling Ingredients

200 grams Buffalo Mozzarella Cheese Fresh for best melt.

Serving Ingredients

2 tablespoons Unsalted Butter Optional for richness.

Equipment

blender
non-stick skillet

Method

Preparation Steps

In a blender, combine fresh corn, egg, flour, salt, and sugar, blending until mostly smooth but with some texture.
Preheat a non-stick skillet over medium heat for 3-4 minutes. Drizzle vegetable oil to cover the surface.
Pour approximately 60 ml of the batter into the skillet for each cachapa, cooking for 3-4 minutes until golden brown.
Once flipped, place buffalo mozzarella cheese on one half of the cachapa and allow it to melt for 2-3 minutes.
Fold the cachapa in half to encase the cheese and serve hot, optionally topped with unsalted butter.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 55mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Prepare the batter up to 24 hours in advance for convenience, and allow it to rest for better texture.

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