Venezuela / Appetizer
Cachapa (Venezuelan Corn Pancakes)
Cachapas are traditionally made with fresh corn, and are a summer favorite, but this easy recipe uses canned cream corn, pancake mix, and whatever cheese you have on hand. Try this simple appetizer for a taste of Venezuela whenever you like.
Ingredients
- creamed corn, 14 fl oz / 398 g1 can
- pancake mix3/4 cup
- flour1/4 cup
- egg1
- melted butter or margarine, melted; or margarine2 tablespoons
- sugar, or to taste2 tablespoons
- Cheese of your choice, of your choice
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Blend all the ingredients together in a blender. The mix should become thick and heavy. If not, add more corn.
Shape the mix into small pancakes approximately ½ inch (1.5 cm) thick and about 5 inches (13 cm) in diameter. Let them cook on medium heat for about 1 minute on each side, or until small bubbles form on the top.
Cachapas should be served hot and may be accompanied with cheese (feta cheese is one option, Mexican white cheese "Cotija", Venezuelan or Colombian "Queso Blanco" ,"Queso de Mano" or "Queso Guayanes" where available).
