Description
A golden, cheesy bite of Venezuela right at home—these Venezuelan Cachapas (Corn Pancakes) are an irresistible blend of sweet corn, melty cheese, and crispy edges. Made with just a few simple ingredients, this easy recipe is perfect for a quick breakfast, an easy dinner idea, or a healthy snack. Naturally sweet, comforting, delicious, and gluten-free.
Ingredients
2 cups corn (canned, frozen, or fresh; drained if canned)
1 tbsp cornmeal
1 tbsp sugar
1/2 tsp salt
1/4 cup milk
1 tbsp butter or neutral oil (for cooking)
4 oz queso de mano or mozzarella (sliced or shredded)
Instructions
1. Blend corn, milk, sugar, salt, and cornmeal until mostly smooth (leave a little texture).
2. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
3. Pour about 1/4 cup batter per cachapa onto the skillet and gently spread into a round.
4. Cook 2–3 minutes, until bubbles appear and edges look set and golden.
5. Flip carefully and cook 1–2 minutes more until golden and lightly crisp.
6. Add cheese on top, then fold the cachapa in half (or sandwich with another) and cover briefly to melt the cheese.
7. Serve warm right away.
Notes
Cheese options: mozzarella, Oaxaca, mild provolone, or farmer’s cheese if queso de mano is unavailable.
Dairy-free: use plant-based milk and oil instead of butter.
Texture tip: blend less for chunkier batter, more for smoother pancakes.
Storage: refrigerate up to 3 days; reheat in a skillet to bring back crisp edges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Venezuelan
Nutrition
- Serving Size: 2 cachapas
- Calories: 220
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg