Cachapas | Venezuelan Corn Pancakes Recipe for a Delicious Breakfast

Cachapas, Venezuelan Corn Pancakes

Cachapas are Venezuelan corn pancakes, and if you have never tried one, picture a golden, slightly sweet corn pancake folded around a generous handful of melted mozzarella.

The outside gets a little crisp on the griddle, the inside stays soft and bouncy, and the cheese pulls into long strings when you tear one open.

They are traditionally sold as street food in Venezuela, and they work just as well on a busy weekday morning as they do on a lazy weekend.

The best part is how quickly they come together. You need less than 30 minutes from start to finish, and the batter is made entirely in a blender with everyday ingredients you probably already have. No special equipment and no complicated technique, just a hot pan and a ladle.

I first noticed cachapas on a cooking competition show, and I could not stop thinking about that bright corn color and the stretchy cheese. As a mom, I particularly love that this recipe is forgiving.

You can use fresh corn cut from the cob, and you can absolutely use frozen corn, defrosted, when fresh corn is out of season or you are short on time. That flexibility is what makes it a repeat meal in our house.

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My version adds grated garlic to the batter for a gentle savory note, and I sometimes lay a few sliced jalapenos on the pancakes before flipping them for a little heat.

When I am cooking for the kids, I skip the jalapenos completely, and nobody complains. The pancakes themselves are mild and a touch sweet, so they please even picky eaters.

All you need to do is blend, pour, flip, and fold. Each cachapa needs about 6 to 7 minutes on the griddle before it is ready to serve, which means a whole batch is done faster than you would expect.

Here is what makes them such a handy recipe:

• Ready in under 30 minutes, with a batter that comes together in a blender
• Made with common household ingredients, no masa harina required
• Naturally kid friendly, with optional jalapenos you can leave out
• Sweet and savory at the same time, thanks to corn, sugar, and melted mozzarella
• Flexible enough for breakfast, a snack, or a full meal with salad and protein

Traditionally, cachapas are stuffed with queso de mano, a fresh Venezuelan cheese. Here, mozzarella stands in because it melts beautifully and is easy to find. The result is a soft, custardy pancake with a toasted edge and a warm, gooey center.

Serve them the moment they come off the griddle. That is when the outside is crisp and the cheese is at its stretchiest.

Ingredients You’ll Need to Make Cachapas

The ingredient list is short, and most of it is already in your kitchen. The star is corn. Fresh corn cut from the cob gives the brightest flavor, but I usually reach for frozen corn, defrosted, and it works wonderfully. That is the beauty of this recipe, it bends to what you have.

Instead of the traditional masa harina, this version uses a simple one to one mix of cornflour and all purpose flour. That swap keeps the recipe accessible without losing that unmistakable corn character.

• Corn kernels. The heart of the batter. Fresh is best, frozen is fine.
• Egg. Binds everything together and adds a custard like richness.
• Cornflour and all purpose flour. Used in equal amounts to replace masa harina.
• Milk. Full cream milk is recommended for a fuller, creamier batter.
• Butter. Goes into the batter for flavor and tenderness.
• Garlic. Grated or minced, it adds a gentle savory background.
• Sugar and salt. The sugar brings out the sweetness of the corn, and the salt balances it.
• Oil. For greasing the pan or griddle.
• Mozzarella cheese. A stand in for queso de mano, and it melts into that classic cheese pull.
• Jalapenos, optional. Sliced and placed on the pancakes for heat. Skip them for children.

One quick note on the corn. If you use frozen corn, let it defrost fully and drain any excess liquid, so the batter does not turn watery. Fresh corn straight off the cob needs no extra work, just cut the kernels away and add them to the blender.

Nothing here is hard to find, and that is exactly the point. You can shop for this on the way home and still have dinner on the table quickly.

How to Make Cachapas

Making cachapas is a lot like making regular pancakes, except the batter is corn based and the finish involves a warm cheese filling. Here is the whole process, step by step.

1. Blend the batter. Add the corn, egg, milk, butter, cornflour, all purpose flour, sugar, and salt to a blender. Blend until completely smooth. If you want a little savory depth, add the garlic here too. Pour the batter into a measuring cup or a bowl so it is easy to pour.
2. Heat the pan. Set a nonstick skillet or griddle over medium heat. Add a small amount of oil and spread it to coat the surface.
3. Pour and spread. For each cachapa, pour a ladleful of batter onto the hot pan. Use the back of the ladle to spread it into a circle, just like a pancake. You can make them as small or as large as you like.
4. Cook the first side. Let each cachapa cook for about 2 to 3 minutes, until the bottom is golden brown and the top starts to look set. You will see bubbles forming on the surface, the same way they do with regular pancakes.
5. Add jalapenos if using. Lay a few sliced jalapenos on the uncooked side before you flip. Then flip and cook for another 2 to 3 minutes on the second side, until golden and cooked through. Flip it back so the jalapeno side faces up.
6. Fill and fold. Place a generous amount of shredded mozzarella on one half of the cachapa. Fold the other half over the cheese to make a half moon shape.
7. Toast the filled cachapa. Cook the folded cachapa for another 1 to 2 minutes per side, until the cheese is melted and gooey and the outside is nicely toasted.
8. Repeat and serve. Continue with the remaining batter. Serve the cachapas warm with sour cream.

All you need to do is keep the heat at medium and watch for that golden color. If your pan runs hot, turn it down a touch so the outside does not brown before the middle cooks. The whole batch moves quickly once you get going.

Warm cachapas are also easy to dress up. A knob of butter on top is enough, or you can drizzle them with hot sauce. For a more substantial meal, fill them with meat, avocado, or black beans, or serve them next to a simple salad.

I sometimes stuff ours with refried beans and add a handful of greens on the side. As a mom, I particularly love that everyone can build their own.

The recipe timing is simple: about 5 minutes of prep, 15 minutes of cooking, and 20 minutes total. That is a real weeknight number.

Ingredients

Here are the exact amounts for four servings.

That is everything you need. A blender and a hot griddle do the rest.

Instructions

Follow these steps for soft, golden cachapas with a melted cheese center.

1. Add all the batter ingredients to a blender and blend until smooth.
2. Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to coat the surface.
3. For each cachapa, pour a ladleful of batter onto the skillet. Use the back of the ladle to spread it into a circular shape, similar to a pancake. You can make them as small or as large as you prefer.
4. Cook the cachapas for about 2 to 3 minutes on each side, until they are golden brown and cooked through. You will notice bubbles forming on the surface, similar to cooking regular pancakes.
5. Place jalapeno slices, if using, on the cachapas before flipping them. Cook for 2 to 3 minutes on the other side and flip it back. Place a generous amount of shredded mozzarella cheese on one half of a cachapa. Fold the other half over the cheese to create a half moon shape. Cook for an additional 1 to 2 minutes on each side, until the cheese is melted and gooey and the cachapa is nicely toasted.
6. Repeat the filling and cooking process for the remaining cachapas. Once all the cachapas are filled, toasted, and cheesy, serve them warm along with sour cream.

If you like, you can keep the finished cachapas on a plate under a clean towel while you cook the rest. They stay warm and the cheese stays soft.

Recipe details

This recipe takes 5 minutes of prep and 15 minutes of cooking, for a total of 20 minutes, and it serves 4 people.

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Cachapas | Venezuelan Corn Pancakes

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Cachapas, Venezuelan Corn Pancakes Cachapas are Venezuelan corn pancakes, and if you have never tried one, picture a golden, slightly sweet corn pancake folded around a generous handful of melted mozzarella. The outside gets a little crisp on the griddle, the inside stays soft and bouncy, and the cheese pulls into long strings when you tear one open.

• Total Time: 20 min
• Yield: 4 1x

Ingredients

Scale 1x2x3x

For the batter
2 Cups Fresh Corn, About 300 Grams, Cut From The Cob, You Can Use Frozen Corn, Defrosted, If Fresh Corn Is Not Available)
1 Egg
2 Garlic Cloves, Minced, Minced
1/4 Cup Cornflour, 25 Grams
1/4 Cup All-purpose Flour, 27 Grams
1 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoons Butter
1/2 Cup Milk, 120 Ml

For topping
1 Cup Shredded Mozzarella Cheese, approx. 110 Grams, Shredded
2 Sliced Jalapeños, Sliced

For Cooking
1 Tablespoon Oil

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Instructions

1-Add all ingredients for the batter to: Add all ingredients for the batter to a blender and blend until smooth.
2-Heat a nonstick skillet or griddle over: Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to coat the surface.
3-For each cachapa, pour a ladleful of: For each cachapa, pour a ladleful of the batter onto the skillet, using the back of the ladle to spread it into a circular shape, similar to a pancake. You can make them as small or as large as you prefer.
4-Cook the cachapas for about 2-3 minutes: Cook the cachapas for about 2-3 minutes on each side, or until they are golden brown and cooked through. You’ll notice bubbles forming on the surface, similar to cooking regular pancakes.
5-Place jalapeno slices, if using, on the: Place jalapeno slices, if using, on the cachapas before flipping them. Cook for 2-3 minutes on the other side and flip it back. Place a generous amount of shredded mozzarella cheese on one half of a cachapa. Fold the other half over the cheese to create a halfmoon shape. Cook for an additional 1-2 minutes on each side, or until the cheese is melted and gooey, and the cachapa is nicely toasted.
6-Repeat the filling and cooking process for: Repeat the filling and cooking process for the remaining cachapas. Once all the cachapas are filled, toasted, and cheesy, serve them warm along with sour cream!

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• Prep Time: 5 min
• Cook Time: 15 min
• Method: stovetop

Nutrition

• Calories: 324kcal
• Sugar: 10g
• Sodium: 841mg
• Fat: 17g
• Saturated Fat: 8g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 13g
• Cholesterol: 78mg