Venezuelan Sweet Corn Cachapas
Delightful pancakes made with sweet corn, perfect for breakfast, brunch, or as a snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
- 2 cups canned corn
- 1/2 cup cornmeal
- 1/2 cup milk or plant-based milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Oil or butter for cooking
Instructions
- Blend the canned corn, cornmeal, milk, sugar, salt, and baking powder until smooth.
- Preheat a non-stick skillet over medium heat and add a little oil or butter.
- Cook a ladle of the batter in the skillet, forming a round pancake. Cook for 3-4 minutes until golden, then flip and cook for another 2-3 minutes.
- Repeat with the remaining batter and serve warm with creamy Venezuelan corn sauce.
Notes
Cachapas are best served fresh with queso de mano or sour cream. They can also be stored in the fridge for up to 3 days or frozen for a month.
Nutrition
- Serving Size: 1 cachapa
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg