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Cachapa (Venezuelan Corn Pancakes)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Venezuela

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Breakfast, Dessert, Snack, Vegetarian, Baked, Fried

Tags: appetizer, easy, pan fried, recipes for pancakes, recipes using butter, recipes using corn, recipes using sugar, recipes with metric units, recipes without cooking time, recipes without servings, vegetarian, venezuelan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACachapa_%28Venezuelan_Corn_Pancakes%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACachapa%20%28Venezuelan%20Corn%20Pancakes%29&oldid=4519107

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 can (14 fl oz / 398 g) creamed corn
  • ¾ cup pancake mix
  • ¼ cup flour
  • 1 egg
  • 2 tablespoons melted butter or margarine
  • 2 tablespoons sugar, or to taste
  • Cheese of your choice

Directions

  1. Blend all the ingredients together in a blender. The mix should become thick and heavy. If not, add more corn.
  2. 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.
  3. 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).