|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||10%|
|Total Sugars 5g|
|Vitamin C 6mg||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These sweet corn pancakes from Venezuela, known as cachapas, make the perfect breakfast. Cachapas are made with simple ingredients—fresh corn, a bit of butter, cream, and salt—and are a nice alternative to the average flour-based pancake.
The recipe is as easy and quick as any other pancake recipe. Rather than serve them flat, these pancakes are soft and flexible and can be easily folded over a filling. It's common to stuff them with mozzarella or cream cheese, almost like you would with an omelet, though they're equally delicious when simply served with butter.
North American corn is sweeter and less starchy than typical South American corn, so a little cornstarch helps thicken the batter. They are also gluten-free, which makes them easy to serve to those who need to avoid it.
3 cups corn, fresh or frozen kernels
1 tablespoon cream
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1/4 cup cornstarch, optional
Butter and cream cheese, garnish
Gather the ingredients.
Place the corn, cream, salt, melted butter, and cornstarch (if using) in a food processor or blender. Process until you have a fairly smooth, thick batter.
Heat a lightly oiled skillet over medium-low heat.
Add about 1/4 to 1/3 cup of the batter to a skillet. Spread it with a spatula to make a circle.
Cook the pancake until it starts to bubble and the spatula can easily slide underneath it.
Flip the pancake and cook for several minutes on the other side. Keep the temperature on the low side, or the outside of the pancakes will burn before the inside is completely cooked.
Continue cooking pancakes until you have used all the batter.
Spread the pancakes with butter and cream cheese or top with grated queso fresco cheese.
Fold the pancakes in half and serve. Enjoy!
How to Store and Freeze Cachapas
Cachapas will keep in the fridge for 2 or 3 days as long as they're well wrapped. Reheat them in a low oven, in a cast-iron skillet, or in a toaster. You can also freeze cachapas as long as they're well wrapped. Reheat in the same way.
What Is the Difference Between Cachapa and Arepa?
Both are like pancakes, but cachapas are thicker and more irregular in texture because of the added corn. They can be topped with butter or cheese, or meats and then folded and grilled again. Arepas are made from masarepa, ground corn flour, and are often split in half and stuffed with ingredients, as you might with a sandwich. Arepas are popular in Colombia, Venezuela, and other Latin American countries; cachapas are most closely associated with Venezuela.