Venezuelan Cachapas

Cachapas are delicious, traditional Venezuelan corn pancakes, often filled with cheese and other savory ingredients. They are perfect for breakfast, brunch, or dinner.

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 cups corn kernels fresh or frozen
• 0.5 cups milk
• 1 tablespoon sugar optional for extra sweetness
• 1 egg large
• 1 tablespoon butter melted, plus extra for cooking
• 0.25 teaspoon salt
• 0.5 cups cornmeal
• 0 butter for cooking
• 1.5 cups queso de mano or mozzarella cheese shredded
• 1 tablespoons butter for spreading
• 0 avocado slices, optional
• 0 fresh cream or sour cream optional
• 0 salsa or hot sauce optional

Instructions

1. In a blender or food processor, combine the corn kernels, milk, sugar (if using), egg, melted butter, and salt. Blend until the mixture is mostly smooth, but still a little chunky for texture.
2. Gradually mix in the cornmeal or flour to thicken the batter. You’re aiming for a pancake-like consistency that’s slightly thicker.
3. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the pan.
4. Pour about ¼ to ⅓ cup of batter onto the skillet and spread it into a round, thick pancake (about 5-6 inches wide). Cook for 3-5 minutes on each side until golden brown and slightly crispy around the edges.
5. While the cachapas are still warm, place a generous portion of shredded cheese on top, allowing it to melt.
6. For an authentic touch, spread a bit of butter over the top of the cachapas as the cheese melts.
7. Serve the cachapas hot and gooey, with the cheese melting in the middle. Optionally, add slices of avocado, a dollop of fresh cream or sour cream, or a drizzle of salsa for an extra kick.