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Cachapas (Venezuelan Sweet Corn Pancakes with Cheese)

Thick, sweet fresh corn pancakes cooked on the griddle and folded over soft white cheese with butter.

By Wanda Oyola 55 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A folded golden corn cachapa filled with melted white cheese and topped with a pat of butter.

Cachapas are sweet corn pancakes from Venezuela, sold hot off the griddle at roadside stands and made at home whenever the corn is good. The batter is mostly fresh corn, so they come out golden, slightly sweet and tender, with little bits of kernel in every bite. Folded over a slice of soft queso de mano with a pat of butter on top, they are hard to beat.

The Thermomix® TM7™ blends the corn with milk, sugar and a little precooked cornmeal into a thick, rustic batter, and you stir in some whole kernels at the end. The cachapas cook in a skillet on the stove, a few minutes per side. Serve them for breakfast, lunch or a casual dinner.

Made in the Thermomix® TM7™

Cachapas (Venezuelan Sweet Corn Pancakes with Cheese)

Makes: 6 cachapas

  • Prep15 min
  • Cook40 min
  • Total55 min
  • Serves6

Ingredients

For the batter

To serve

Instructions

  1. Set aside 100 g (2/3 cup) of the corn kernels. Place the rest of the corn, the milk, sugar, salt and melted butter in the mixing bowl and blend 20 sec/speed 6. Scrape down the sides.
  2. Add the masarepa and mix 10 sec/speed 4. Let the batter rest 5 minutes. It should be thick but pourable, like a thick pancake batter, with small pieces of corn. If it is too thick, add a spoonful of milk; if it is runny, add a spoonful of masarepa.
  3. Stir the reserved whole kernels into the batter with the spatula.
  4. Heat a large nonstick skillet or griddle on the stove over medium-low heat and brush it with butter. Pour in about 140 g (2/3 cup) of batter and spread it into a 15 cm (6 in) circle about 1 cm (3/8 in) thick.
  5. Cook 4 to 5 minutes, until the edges look dry and the bottom is deep golden. Flip carefully with a wide spatula and cook 3 to 4 minutes more.
  6. While it is hot, lay cheese slices on one half, fold the cachapa over and top with a pat of butter. Repeat with the rest of the batter and serve right away.

Tips

  • Fresh corn gives the most flavor, and frozen sweet corn works all year. If your corn is very sweet, start with half the sugar.
  • Queso de mano is a soft, stretchy Venezuelan fresh cheese sold at some Latin markets. Fresh mozzarella or a mild queso blanco melts in a similar way.
  • Keep the cooked cachapas warm in the oven at its lowest setting, loosely covered with foil, while you cook the rest.
  • The batter keeps 1 day in the fridge. Stir it well before cooking.

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