Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

I absolutely adore making and sharing my Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe because it’s one of those dishes that feels like a warm hug from a friend. The sweet corn combined with melty mozzarella and a kick of jalapeño creates such a vibrant and irresistible flavor combo that I always crave. These pancakes are wonderfully fluffy yet delicate, with the perfect mix of sweetness and spice that keeps me coming back for more. When I whip up this recipe, it transforms any casual meal into a special occasion, and I can’t wait for you to experience that joy too!

Why You’ll Love This Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

I think what makes this recipe so magical is its beautiful balance of flavors and textures. The fresh corn batter turns into a golden pancake that’s slightly sweet, with crispy edges and a tender crumb inside. Then, when I add the mozzarella and a few slices of jalapeño, the cheese melts into a gooey, dreamy filling that perfectly offsets the mild heat and bright corn flavor. Every bite feels like a little celebration of taste, and it’s just so satisfying.

What really sold me on this recipe is how simple it is to prepare without sacrificing flavor. It’s quick enough for a weeknight treat but impressive enough for weekend brunch or gatherings with friends and family. I love that you don’t need any fancy equipment—just a blender and a skillet—and the ingredients are straightforward yet come together to create something truly special. Whenever I serve these, people always ask for seconds, which honestly tells you everything you need to know!

Ingredients You’ll Need

The beauty of this Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe lies in its simple, fresh ingredients. Each one plays a crucial role in delivering the perfect texture, flavor, and color that make these pancakes unforgettable.

• Fresh corn (2 cups): This is the heart of the cachapas, providing natural sweetness and a tender, slightly chunky texture.
• Egg (1): Helps bind the batter and adds richness to the pancakes.
• Minced garlic (2 cloves): Adds a subtle aromatic depth that complements the corn beautifully.
• Cornflour (¼ cup): Gives the pancakes a lovely lightness and crisp edge.
• All-purpose flour (¼ cup): Provides structure and keeps the pancakes soft but sturdy.
• Sugar (1 tablespoon): Enhances the natural sweetness of the corn without overpowering it.
• Salt (1 teaspoon): Balances the sweetness and highlights all the flavors.
• Butter (2 tablespoons): Adds richness and flavor during cooking to promote browning.
• Milk (½ cup): Moistens the batter for a smooth consistency and tender crumb.
• Shredded mozzarella cheese (1 cup): Melts into a creamy, delicious filling that’s the ultimate indulgence.
• Sliced jalapeños (2, optional): Bring just the right amount of heat to keep things exciting.
• Oil (1 tablespoon): For cooking, ensuring the pancakes don’t stick and get that perfect golden crust.

Directions

Step 1: Start by adding all your ingredients for the batter—fresh corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, butter, and milk—into a blender. Blend everything until you achieve a smooth, pourable batter with no large chunks remaining. The fresh corn should still have some texture but be blended enough to hold the batter together.

Step 2: Heat a nonstick skillet or griddle over medium heat and lightly coat the surface with oil. I find using a paper towel to spread the oil helps keep it thin and even, preventing the cachapas from becoming greasy.

Step 3: Pour a ladleful of the batter onto the skillet, spreading it gently into a round pancake shape with the back of the ladle. You can adjust the size here, depending on your preference, but I like mine about 5-6 inches in diameter for easy flipping and filling.

Step 4: Cook the cachapas for 2 to 3 minutes on the first side. You’ll notice small bubbles forming on the surface, and the edges will firm up slightly. When the bottom is golden brown, it’s time to flip.

Step 5: After flipping, if you’re adding jalapeños, place the slices on the cooked side now. Let the cachapas cook another 2-3 minutes so the jalapeños soften and release their mild heat.

Step 6: Flip the cachapa back to the first side. Then, lay a generous handful of shredded mozzarella on one half of the pancake. Fold the other half over the cheese to create the classic half-moon shape.

Step 7: Cook the folded cachapa for 1 to 2 minutes on each side, pressing down gently so the cheese melts evenly and the pancake crisps up nicely. You want that gooey cheese center and a slightly toasted exterior.

Step 8: Remove your cachapa from the skillet and set it on a warm plate. Repeat this process with the remaining batter and fillings. Serve your Venezuelan Corn Pancakes with Mozzarella and Jalapeños Recipe hot, ideally alongside a dollop of sour cream or your favorite dipping sauce.

Servings and Timing

This recipe makes about 4 servings, perfect for a small group or family meal. The prep time is around 10 minutes since blending the batter is quick and easy. Cooking will take about 15 minutes total, as each cachapa needs a few minutes per side with the cheese filling process. Altogether, you’re looking at approximately 25 minutes from start to finish—ideal for a satisfying meal without spending half the day in the kitchen. There is no additional resting time required, so you can dig in as soon as the last pancake is ready!

How to Serve This Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

When it comes to serving these Venezuelan Corn Pancakes, I like to keep things simple but delicious. They shine when served hot, right off the skillet, so the mozzarella filling is still deliciously gooey. I usually pair them with a creamy topping like sour cream or a tangy crema to balance the sweetness and the heat of the jalapeños perfectly.

For sides, fresh salads like avocado and tomato or a light, crisp slaw complement the rich flavors wonderfully. I sometimes serve these pancakes alongside black beans or a mild guacamole for a more substantial meal. Presentation-wise, stacking the cachapas on a rustic wooden board and garnishing with fresh cilantro and lime wedges makes them look irresistible and invites everyone to dig in.

As for drinks, I love pairing cachapas with something refreshing like a cold cerveza or a fruity white wine like a Torrontés. For non-alcoholic options, a sparkling limeade or a hibiscus iced tea offers a burst of brightness that plays well with the dish. These are perfect for brunches, casual dinners, or fun parties, and I always find the warmth and satisfying textures make this dish feel comforting and celebratory all at once.

Variations

I love experimenting with this Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe depending on what ingredients I have on hand or the vibe I want to create. For instance, swapping mozzarella for queso fresco gives a crumbly, tangy twist that’s still delicious but lighter. If you want to add a smoky note, a bit of smoked cheddar can also work beautifully.

If you’re looking for a gluten-free option, I often replace the all-purpose flour with a gluten-free flour blend or even add some finely ground cornmeal to intensify the corn flavor. Vegan modifications are definitely doable by swapping the egg with a flax seed egg and using plant-based cheese and milk alternatives. The flavor and texture will be slightly different but still very inviting!

For a twist on the cooking method, I’ve tried baking the filled cachapas in a hot oven for 5-7 minutes until the cheese melts. It’s a hands-off approach and gives a nicely browned finish. Sometimes I add herbs or spices like smoked paprika or fresh basil to the batter for an extra flavor boost. The recipe’s versatility keeps it exciting every time I make it.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend storing them in an airtight container in the refrigerator. They will keep well for up to 3 days. To prevent sogginess, I usually place parchment paper between stacked cachapas. This helps maintain their texture and avoids sticking together.

Freezing

You can freeze these Venezuelan Corn Pancakes with Mozzarella and Jalapeños Recipe if you want to save them for later. Just cool them completely, wrap each individually in plastic wrap, and place them in a heavy-duty freezer bag or container. They keep best for up to 2 months. When freezing, try not to stack them flat without separation to avoid them merging into one big pancake mass.

Reheating

The best way to reheat cachapas is in a skillet over medium-low heat. This method helps restore their crisp edges and warms the cheese without making the pancake soggy. Avoid microwaving if possible, as it tends to make them chewy and less appealing. If you’re reheating from frozen, thaw overnight in the fridge first for best results.

FAQs

Can I use canned corn instead of fresh or frozen corn?

While fresh corn is ideal for its natural sweetness and texture, you can use canned corn in a pinch. Just make sure to drain it very well before blending to avoid excess moisture in your batter, which can affect cooking and texture.

How spicy will this recipe be with jalapeños?

The jalapeños add a mild to moderate heat depending on how many slices you use and their freshness. If you want it milder, reduce the number or remove the seeds. For more kick, add more slices or try a serrano pepper instead.

Can I make the batter ahead of time?

Yes! You can prepare the batter a few hours in advance and keep it refrigerated. Just give it a good stir before cooking, as it may thicken a bit. Avoid storing it for more than 24 hours as the flavor and texture may diminish.

What can I substitute for mozzarella cheese?

Great alternatives include queso fresco, Monterey Jack, or mild cheddar. Choose a cheese that melts well and has a mild flavor to complement the corn. For a vegan option, use plant-based shredded cheese that melts easily.

Can this recipe be made gluten-free?

Absolutely! Simply replace the all-purpose flour with a gluten-free blend or corn flour. The cachapas will still be tender and tasty, making this a great choice for those avoiding gluten.

Conclusion

I truly hope you find as much joy in making and eating this Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe as I do. It’s a dish full of warmth, flavor, and comfort that’s perfect for sharing with loved ones or treating yourself to something special. Trust me, once you try these, they’ll quickly become one of your go-to recipes for a quick, satisfying, and delicious meal. Happy cooking and enjoy every bite!

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