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Venezuelan Corn Pancakes

Delicious Venezuelan Corn Pancakes You’ll Crave Every Morning

Enjoy these easy Venezuelan Corn Pancakes, combining sweet and savory flavors in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Fresh Corn or defrosted frozen corn
  • 1 large Egg acts as binder
  • 2 cloves Garlic optional
  • 1 cup Cornflour
  • 1 cup All-purpose Flour
  • 2 tablespoons Sugar optional
  • 1 teaspoon Salt
  • 2 tablespoons Butter for richness
  • 1 cup Milk or plant-based milk
  • 1 cup Shredded Mozzarella Cheese or cottage cheese
  • 1/2 cup Jalapeños optional

Equipment

  • blender
  • nonstick skillet

Method
 

Step‑by‑Step Instructions
  1. Blend the fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, and salt in a blender until smooth, adding garlic if using.
  2. Heat a nonstick skillet over medium heat with a drizzle of oil for 3-4 minutes.
  3. Pour a ladleful of batter onto the skillet to form a circular shape, cooking for 2-3 minutes until bubbles form.
  4. Flip the cachapa and cook for another 2-3 minutes until golden brown.
  5. Add cheese on one half, fold the cachapa, and cook for an additional minute until the cheese melts.
  6. Repeat with remaining batter, adding oil as needed, and keep finished cachapas warm.
  7. Serve warm and enjoy with sour cream, avocado, or salad.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Cachapas can be customized with various ingredients. Keep warm as needed.

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