Ingredients
Cachapa Batter
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
For Pan-Frying
- 2 tablespoons vegetable oil
Filling and Serving
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter
Instructions
- Prepare the Batter: In a blender or food processor, combine the drained sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth but still retains some texture from the corn kernels for added flavor and chewiness.
- Heat the Pan: Place a large skillet or griddle over medium heat and add the vegetable oil. Allow it to heat up until hot but not smoking, ensuring even cooking and preventing sticking.
- Cook the Cachapas: Spoon approximately 60 ml of the batter onto the hot pan, spreading it gently into a round shape. Cook each side for 3–4 minutes until the cachapa turns golden brown and develops a crisp exterior.
- Add Cheese and Fold: Once cooked, place several slices of buffalo mozzarella cheese in the center of each cachapa. Fold the cachapa in half, allowing the cheese to melt with the residual heat of the pancake.
- Finish and Serve: Top each folded cachapa with a pat of unsalted butter while still warm. Serve immediately, either plain or with your favorite dipping sauce for added flavor.
Notes
- Blending the batter until just smooth helps preserve pieces of corn that add wonderful texture.
- Use fresh buffalo mozzarella for the best melty, creamy filling.
- If you want a crisper cachapa, cook a bit longer on each side but watch carefully to avoid burning.
- Experiment with toppings such as sour cream, guacamole, or salsa for varied flavor profiles.
- Always check ingredient packaging for allergens and consult a medical professional if you’re unsure.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
