Cachapas Recipe
Sweet corn pancake filled with soft Venezuelan white cheese.
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Ingredients
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Cachapa batter
Filling and finishing
Method
Cachapa batter
- 1
Prepare corn
If using fresh corn: cut kernels from cobs and measure 3 cups. If using frozen, thaw and drain any excess liquid.
- 2
Pulse/blend batter
In a food processor or high-speed blender, add the corn kernels, milk, egg, melted butter, sugar, all-purpose flour, cornmeal (if using) and salt. Pulse or blend briefly — about 6–10 short pulses or 10–20 seconds — until the mixture is coarse-pureed: you want most kernels broken but still some texture (not completely smooth). Scrape down the bowl and check consistency: batter should be thick and slightly loose, like a very coarse pancake batter. If too thick, add up to 2 tablespoons milk; if too thin, add 1 tablespoon cornmeal or a little flour.
- 3
Rest batter
Let the batter rest 10 minutes at room temperature to hydrate the cornmeal and let flavors meld.
Cook cachapas and assemble
- 4
- 5
Cook each cachapa
For each cachapa, spoon about 1/3 to 1/2 cup of batter onto the hot skillet and spread gently with the back of the spoon to form a circle about 5–6 inches in diameter and roughly 1/4 inch thick. Cook 3–4 minutes on the first side until the underside is golden and edges look set and slightly crisp. Reduce heat slightly if browning too quickly.
- 6
Flip
Carefully flip and cook the second side 2–3 minutes until cooked through and golden. The interior should be tender and set; a toothpick inserted in the center should come out mostly clean with a few moist bits.
- 7
Fill with cheese
Turn heat to low. Place one portion (about 1–2 ounces) of grated or sliced soft white cheese onto one half of the warm cachapa; fold the other half over the cheese to form a half-moon, or sandwich two cachapas together with cheese between them. If desired, add 1/2 teaspoon of butter on top of the folded cachapa and press lightly so the cheese warms and begins to melt, about 30–45 seconds. Repeat with remaining batter and cheese.
- 8
Finish and serve
Transfer filled cachapas to a warm plate. Serve immediately with optional crema and a drizzle of honey or syrup if you like sweeter contrast. Cachapas are best eaten hot so the cheese is soft and melty.