epicurious
Cachapas
These Venezuelan cheesy, savory-sweet corn pancakes are endlessly customizable, making them the ultimate kid-friendly recipe or WFH lunch.
👥 4 Servings👤 Gaby Melian📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●spatula
- ●pan
- ●skillet
📝 Preparation Steps
1
Blend 1 large egg, 2 cups fresh (or frozen, thawed) corn kernels, ¼ cup (31 g) all-purpose flour, ¼ cup corn flour, 1 Tbsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ cup water in a blender, scraping down sides with a rubber spatula as needed, until mostly smooth, about ⏱️ 30 seconds. Transfer batter to a medium bowl.
large egg1fresh (or frozen, thawed) corn kernels2 cups. sugar1 Tbsp
2
Heat a small nonstick skillet over medium; brush with vegetable oil. Scoop ⅓-cupful batter into skillet and swirl pan to spread out into a 6" round. Cook until golden brown underneath and some bubbles and dry spots appear on top, about ⏱️ 2 minutes. Flip and cook until golden brown on other side, about ⏱️ 1 minute. Transfer to a platter. Top with ¼ cup shredded mozzarella, then fold in half like a taco. Repeat with more oil and remaining batter and cheese.
Vegetable oil (for pan)
3
Serve cachapas warm with hot sauce (if using).
Hot sauce (for serving; optional)
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