Venezuelan Corn Pancakes

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Venezuelan corn pancakes, known locally as cachapas, are golden griddle cakes made from fresh sweet corn blended into a thick, slightly sweet batter. Traditionally cooked on a hot budare or skillet and folded around a slab of soft white cheese, they are a beloved street-food breakfast across Venezuela. The pancakes are crisp at the edges, tender within, and wonderfully sweet-savory when the cheese melts inside.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 18 gFat
• 9 gSaturated Fat
• 34 gCarbs
• 3 gFiber
• 9 gSugar
• 15 gProtein
• 430 mgSodium
• 380 mgPotassium
• 210 mgCalcium
• 1.6 mgIron
• 6 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the pancake batter

• 3 cups fresh sweet corn kernels (about 5 ears), or thawed frozen corn
• 1/4 cup yellow cornmeal
• 2 large eggs
• 1/3 cup whole milk
• 2 tablespoons unsalted butter, melted, plus more for the griddle
• 1 tablespoon sugar
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking powder

For filling and serving

• 8 oz queso blanco or fresh mozzarella, sliced 1/4 inch thick
• 2 tablespoons unsalted butter
• Sour cream or thick Venezuelan-style cream, for serving
• Extra fresh corn kernels, lightly toasted, optional garnish

Directions

1. Place the corn kernels, eggs, milk, melted butter, sugar, salt, and baking powder in a blender. Pulse in short bursts for about 30 seconds until you have a coarse, slightly textured puree with some visible corn bits; do not overprocess into a smooth liquid.
2. Transfer the corn mixture to a bowl and stir in the cornmeal just until combined. The batter should be thick, spoonable, and just barely pourable. Let it rest for 10 minutes so the cornmeal hydrates and the leavening activates.
3. Heat a large nonstick skillet or cast-iron griddle over medium heat and brush lightly with butter. Scoop about 1/3 cup of batter per pancake onto the hot surface, gently spreading into a 4-inch round about 1/2 inch thick.
4. Cook the pancakes for 3 to 4 minutes on the first side, until the underside is deep golden brown and small bubbles form on the surface. Carefully flip and cook 2 to 3 minutes more, until set and lightly browned on the second side.
5. Lay a slice of cheese on each pancake during the last minute of cooking, allowing it to soften, then fold the pancake in half over the cheese to form a half-moon. Press gently so the cheese melts through.
6. Transfer the finished pancakes to a warm plate and tent loosely with foil while you cook the remaining batter, adding a little butter to the skillet between batches.
7. Serve the corn pancakes hot, topped with an extra pat of butter and a dollop of sour cream. Scatter a few toasted corn kernels over the top for texture if desired.
8. Pair with a small bowl of black beans, sliced ripe avocado, or a few slices of fried plantain for a traditional Venezuelan breakfast plate.

Cook’s Notes

• Fresh sweet corn gives the best flavor and texture; if using frozen, thaw completely and pat dry so the batter is not watery.
• Do not overblend: keeping some corn kernels slightly intact is what gives cachapas their signature character.
• Cook over medium heat, not high, so the pancakes cook through to the center without burning the outside.
• Authentic Venezuelan cachapas are often made with queso de mano or queso llanero; fresh mozzarella or mild queso blanco are easy substitutes that melt beautifully.
• The batter should rest at least 10 minutes before cooking to allow the cornmeal to soften; thin with a splash of milk if it becomes too thick after resting.

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