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Venezuelan Corn Pancakes (Cachapas) with Mozzarella and Jalapeños Recipe

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3.8 from 12 reviews

Cachapas are delicious Venezuelan corn pancakes made with fresh or defrosted corn blended into a smooth batter, then cooked on a skillet and filled with melted mozzarella cheese and optional jalapeños for a spicy kick. These sweet and savory pancakes are crispy on the outside, soft and cheesy on the inside, perfect for a hearty breakfast or snack.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Batter Ingredients

  • 2 Cups Fresh Corn (About 300 Grams, Cut From The Cob, or Frozen Corn, Defrosted)
  • 1 Egg
  • 2 Garlic Cloves (Minced)
  • ¼ Cup Cornflour (25 Grams)
  • ¼ Cup All-purpose Flour (27 Grams)
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • ½ Cup Milk (120 Ml)

For Cooking

  • 1 Tablespoon Oil
  • 2 Tablespoons Butter

Filling

  • 1 Cup Shredded Mozzarella Cheese (Approx. 110 Grams)
  • 2 Sliced Jalapeños (Optional)

Instructions

  1. Grind to make batter: Add all the batter ingredients—fresh or defrosted corn, egg, minced garlic, cornflour, all-purpose flour, sugar, salt, and milk—to a blender. Blend the mixture until you achieve a smooth, pourable batter.
  2. Prepare skillet: Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to lightly coat the surface to prevent sticking.
  3. Prepare cachapa: For each cachapa, pour a ladleful of the batter onto the skillet. Use the back of the ladle to spread the batter into a circular pancake shape, adjusting size to your preference.
  4. Cook cachapa: Cook each pancake for 2-3 minutes on one side until bubbles form and the bottom is golden brown. Flip and cook another 2-3 minutes until golden and cooked through.
  5. Fill cachapa: If using jalapeños, place the slices on the cachapa before flipping it. After cooking the other side, flip the pancake back and add a generous amount of shredded mozzarella to one half. Fold the other half over the cheese, creating a half-moon shape.
  6. Finish cooking: Cook the filled cachapa for an additional 1-2 minutes on each side until the cheese melts fully and the exterior is nicely toasted.
  7. Serve: Repeat the filling and cooking process for remaining cachapas. Serve warm accompanied by sour cream or your favorite condiments.

Notes

  • You can substitute fresh corn with defrosted frozen corn if fresh is unavailable.
  • Adjust sugar and salt to taste depending on the sweetness of the corn.
  • For a spicier version, add more jalapeño slices or serve with hot sauce.
  • Use a nonstick skillet or griddle for best results to avoid sticking and ensure even cooking.
  • Ensure the batter is smooth for uniform pancakes.
  • Serve immediately to enjoy the cheese melty and gooey texture.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Venezuelan

Find it online: https://iamstarved.com/venezuelan-corn-pancakes-cachapas-with-mozzarella-and-jalapenos-recipe/