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This fluffy Venezuelan Sweet Corn Cachapas recipe combines the sweet pop of corn with creamy melted cheese for a breakfast or snack you will crave again and again Once you try cachapas homemade you may never reach for regular pancakes again
The first time I tasted cachapas at a Venezuelan friend's home my hands got messy from cheese but I was hooked after just one bite Ever since my family has asked for these on Sunday mornings
What You'll Need
- sweet corn: canned or fresh brings natural sweetness and moisture make sure kernels are plump and bright
- egg: acts as a binder for a fluffy pancake texture always use a fresh egg for binding power
- all-purpose flour: adds structure use good quality flour for best results
- granulated sugar: enhances the corn sweetness choose fine sugar so it blends into the batter well
- salt: wakes up all the flavors go for fine sea salt for even seasoning
- vegetable oil: helps cachapas crisp up use a neutral oil to avoid overpowering the delicate corn flavor
- buffalo mozzarella cheese: offers that famous melty center pick fresh soft mozzarella for the best stretch and creamy bite
- unsalted butter: adds richness on top and a glossy finish buy high-fat European butter if possible
How to Make It
- Prepare the Batter:
- Blend together sweet corn drained well with the egg flour sugar and salt. Your mixture should look thick and mostly smooth but a few whole kernels are fine for texture. Let the batter rest while you prep the cheese and pan.
- Heat and Pan Prep:
- Warm a nonstick pan over medium heat. Add a touch of oil just enough to lightly coat the surface. Swirl the pan so oil reaches all edges to prevent sticking.
- Cooking Cachapas:
- Spoon batter into the pan forming small pancakes about the size of your palm. Use a ladle or big spoon for even rounds. Let them cook slow and steady until the edges set and the bottoms turn golden and release easily. Flip them with a thin spatula and cook the other side until equally golden. The goal is deep color with a crisp outside and soft center.
- Fill and Fold:
- Once all cachapas are golden stack them plate side down. Add generous slices of mozzarella cheese on one half of each disk. Fold the hot cachapa over so the cheese is sandwiched inside. Place back on the warm pan for a minute to help the cheese melt into oozy ribbons.
- Butter and Serve:
- Transfer hot cachapas to a plate. Immediately brush with a bit of butter for shine and extra flavor. Serve while steaming with more butter on the side.
My favorite part is always the way fresh mozzarella stretches into long strings with the first bite Growing up these cachapas meant everyone gathered around the kitchen waiting for the next pancake off the pan so now I always double the batch for a happy crowd
Storage Tips
Store leftover cachapas in an airtight container in the refrigerator for up to two days. To reheat warm them on a dry skillet over low heat until soft and the cheese inside melts again. Avoid microwaving if you want to retain the crisp bottom.
Ingredient Swaps
You can easily swap mozzarella for other cheeses like cheddar Monterey jack or even aged gouda for extra sharpness. For the batter frozen corn kernels are a fine substitute for canned as long as you thaw and drain well before blending.
Serving Suggestions
Cachapas are delicious on their own but try serving them with a side of sour cream tangy queso fresco or pickled onions for contrast. For breakfast add fried eggs and hot coffee for a hearty start to the day.
Cultural Note
Cachapas have deep roots in Venezuelan street food culture and are often eaten at roadside stalls with salty cheese fillings and cold drinks. They are a symbol of family gatherings and easygoing meals in many Venezuelan homes.
Adapting for the Season
Try subbing in fresh sweet corn during summer for a brighter pop of flavor In fall add a pinch of smoked paprika for warmth Go for tangy goat cheese in spring for a lighter version
Success Stories
Many home cooks find cachapas to be a fun new twist even picky eaters love that sweet and cheesy combination. I heard from a friend that serving them at a brunch party quickly converted waffle lovers into cachapa fans.
Freezer Meal Conversion
You can freeze cooked cachapas unfilled for up to two months. Stack them with parchment in between and store in a sealed bag. When ready to serve thaw in the fridge and fill with mozzarella as directed then reheat on the stove for the best texture.
Homemade cachapas make any breakfast special. Enjoy this sweet cheesy treat with people you love and keep the tradition going.
Recipe FAQs
- → What kind of corn should be used?
Canned sweet corn works well for easy blending and smooth texture. Fresh or frozen corn can also be substituted if drained thoroughly.
- → Can I use other cheeses instead of mozzarella?
Yes, feel free to try alternatives like cheddar, gouda, or your favorite melting cheese to suit your taste preference.
- → How do I get the pancakes golden and crisp?
Use a well-heated, oiled pan and avoid overcrowding. Flip carefully when edges are set and golden brown for best results.
- → Are cachapas gluten-free?
Traditional cachapas contain all-purpose flour. Substitute with a gluten-free blend to adapt for gluten sensitivity.
- → What can I serve alongside cachapas?
Popular accompaniments include extra cheese, sour cream, honey, or a fresh salad for a balanced meal.