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Venezuelan Corn Pancakes

Heavenly Venezuelan Corn Pancakes for Instant Comfort

These Venezuelan Corn Pancakes are crispy outside with a cheesy filling, perfect for family meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Fresh Corn Frozen corn can be substituted.
  • 1 large Egg
  • 2 cloves Garlic Cloves Optional for milder taste.
  • 1 cup Cornflour Can substitute with cornstarch for gluten-free.
  • 1 cup All-purpose Flour
  • 2 tablespoons Sugar
  • 1 teaspoon Salt
  • 2 tablespoons Butter Can use non-dairy alternative.
  • 1 cup Milk Can replace with non-dairy options.
For the Filling
  • 1 cup Shredded Mozzarella Cheese Cottage cheese can be swapped.
  • 1 jalapeño Sliced Jalapeños Optional for added heat.

Equipment

  • Blender
  • Nonstick skillet

Method
 

Step-by-Step Instructions
  1. Blend together fresh corn, egg, milk, melted butter, cornflour, all-purpose flour, sugar, salt, and minced garlic until smooth, about 30-45 seconds.
  2. Preheat a nonstick skillet over medium heat and lightly grease it.
  3. Pour a ladle of batter onto the skillet, aiming for 4-6 inches in diameter.
  4. Cook for 2-3 minutes until the bottom is golden brown.
  5. Flip the cachapa and cook an additional 2-3 minutes until fully cooked.
  6. Sprinkle mozzarella cheese on one half, fold, and cook 1-2 minutes until the cheese melts.
  7. Serve warm with sour cream or hot sauce.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 280mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For best texture, serve immediately after cooking. Store leftovers in an airtight container for up to 2 days.

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