Name: Irresistibly Cheesy Venezuelan Corn Pancakes in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Fresh Corn (the star ingredient); 1 large Egg (binds the batter); 2 cloves Garlic (minced); 1/4 cup Cornflour (provides structure); 1/4 cup All-purpose Flour (adds stability); 1 tablespoon Sugar (balances flavors); 1 teaspoon Salt (enhances taste); 2 tablespoons Butter (adds richness); 1/2 cup Milk (hydrates the batter); 1 cup Shredded Mozzarella Cheese (provides a gooey filling); 2 pieces Jalapeños (sliced, optional); 1 tablespoon Oil (for cooking)

As I lifted the lid of my skillet, a warm, golden aroma enveloped my kitchen, instantly transporting me to the bustling streets of Venezuela. These 30-Minute Cheesy Cachapas (Venezuelan Corn Pancakes) are my go-to comfort food, perfectly blending sweet corn with a melty mozzarella center. Not only are they a delightful treat that’s quick to whip up, but they also bring joy to the whole family. Whether it’s a cozy breakfast or a satisfying snack, these easy-to-make pancakes are vegetarian-approved and kid-friendly, ensuring that everyone leaves the table happy. What toppings will you choose to make them your own?

Why Are Cachapas a Must-Try?

Unbelievably Quick: These Venezuelan Corn Pancakes can be ready in just 30 minutes, making them an ideal meal for busy weekdays.
Kid-Friendly Fun: They’re not just nutritious but also fun to eat, thanks to their cheesy, gooey center that kids will adore.
Deliciously Versatile: Whether topped with sour cream, or avocado, or served alongside a fresh salad, cachapas can be customized to suit any palate, reminiscent of flavors in dishes like Cheddar Jalapeno Cornbread.
Wholesome Ingredients: Made from fresh corn and real cheese, these pancakes provide a great source of fiber and protein, perfect for a wholesome meal.
Satisfying Texture: The combination of a crispy exterior and a soft, chewy interior keeps every bite interesting and comforting. You’ll fall in love with these flavorful bites that celebrate the vibrant culinary traditions of Venezuela!

Venezuelan Corn Pancakes Ingredients

For the Batter

Fresh Corn – 2 cups; the star ingredient that infuses these Venezuelan Corn Pancakes with sweet flavor and delightful texture.
Egg – 1; binds everything together while adding richness for the perfect consistency.
Garlic Cloves – 2, minced; enhances the savory notes—feel free to adjust or omit if desired!
Cornflour – 1/4 cup (25 grams); provides structure, ensuring the pancakes hold their shape.
All-purpose Flour – 1/4 cup (27 grams); adds stability and a touch of texture.
Sugar – 1 tablespoon; perfectly balances the savory flavors with a hint of sweetness. Omit if you prefer a less sweet option.
Salt – 1 teaspoon; enhances the overall taste profile of the dish.

For the Cooking

Butter – 2 tablespoons; adds richness and flavor—oil can be a suitable substitute.
Milk – 1/2 cup (120 ml); hydrates the batter to achieve that beautiful consistency.
Shredded Mozzarella Cheese – 1 cup (approx. 110 grams); provides a gooey, satisfying filling—cottage cheese can substitute for a lower-fat option.
Jalapeños (optional) – 2, sliced; give your cachapas a gentle kick if you’re feeling adventurous!
Oil – 1 tablespoon (for cooking); ensures your pancakes don’t stick to the skillet.

Get ready to indulge in these delightful Venezuelan Corn Pancakes that are sure to brighten your breakfast table!

Step‑by‑Step Instructions for 30-Minute Cheesy Cachapas (Venezuelan Corn Pancakes)

Step 1: Prepare Batter
In a blender or food processor, combine 2 cups of fresh corn, 1 egg, ½ cup of milk, and 2 tablespoons of melted butter. Add ¼ cup cornflour, ¼ cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 2 minced garlic cloves. Blend until the mixture is smooth and creamy, resembling a pancake batter, which should take about 1-2 minutes.

Step 2: Heat Skillet
Place a nonstick skillet over medium heat and allow it to warm up for about 2-3 minutes. Lightly grease the skillet with 1 tablespoon of oil to ensure the cachapas don’t stick. You want the skillet hot enough so that a drop of water droplets sizzles on contact, creating a perfect cooking surface for the Venezuelan Corn Pancakes.

Step 3: Cook Pancakes
Pour a ladleful of the prepared batter onto the skillet, spreading it gently into a round shape about ¼ inch thick. Let it cook for 2-3 minutes or until the edges start to firm up and the surface has bubbles forming. This indicates it’s ready to be flipped and will give you a beautiful golden color on both sides.

Step 4: Add Jalapeños (Optional)
If you’re using jalapeños for added spice, place several slices on top of the pancake just before flipping. Flip the cachapa and cook for an additional 2-3 minutes until the other side is golden brown as well. The jalapeños will soften slightly and infuse a delightful heat that complements the sweet corn flavor.

Step 5: Add Cheese and Fold
Once the cachapa is golden on both sides, add about 1 cup of shredded mozzarella cheese on one side of the pancake. Carefully fold the other half over the cheese, creating a semi-circle. Cook for 1-2 minutes longer until the cheese melts beautifully, creating a gooey, irresistible center within your Venezuelan Corn Pancakes.

Step 6: Serve
Remove the cachapa from the skillet and serve warm on a plate. These delicious pancakes are best enjoyed right away, perhaps topped with a pat of butter or a dollop of sour cream for extra richness. They make a delightful breakfast or snack ready to bring a taste of Venezuela to your table!

What to Serve with 30-Minute Cheesy Cachapas

Imagine a cozy table set for breakfast, with delightful aromas swirling through the air as you prepare to savor these irresistible pancakes.

Refreshing Avocado Salad: A light, creamy avocado salad balances the cheesiness of the cachapas while adding a delightful freshness.
Sour Cream Drizzle: A simple dollop of sour cream elevates the experience, bringing a tang that complements the sweetness of the corn perfectly.
Black Bean Salsa: This zesty, protein-rich salsa adds a crunchy texture and a burst of flavor, rounding out a fulfilling meal.
Spicy Jalapeño Relish: If you enjoy heat, a jalapeño relish will enhance the dish further, creating a flavor explosion that’s hard to resist.
Tangy Coleslaw: A crunchy coleslaw brings a crispy texture and a tangy flavor, offering a refreshing contrast to the warm pancakes.
Hearty Breakfast Sausage: Pair with savory breakfast sausage for a more substantial meal, giving you that satisfying breakfast feel.
Sweet Plantains: Crispy plantains provide a sweet, caramelized note that balances the savory elements of the cachapas beautifully, tempting your taste buds.
Chilled Tropical Juice: A glass of freshly squeezed juice, like orange or pineapple, perfectly complements the meal with a sweet and tangy touch.
Flaky Cornbread: For a comforting twist, serve with warm cornbread on the side for an added dose of deliciousness, reminiscent of the flavors found within cachapas.

Make Ahead Options

These Venezuelan Corn Pancakes are perfect for meal prep, making busy weeknights a breeze! You can prepare the batter up to 24 hours in advance by blending together the fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, salt, and garlic. Just store it in an airtight container in the fridge to keep it fresh. Additionally, you can also cook the cachapas and refrigerate them for up to 3 days; simply reheat them on a skillet to maintain their crispy exterior. This way, you’ll have delicious, cheesy cachapas ready to enjoy in no time, just as satisfying as when freshly made!

Expert Tips for Venezuelan Corn Pancakes

Fresh vs. Frozen: Use fresh corn for the best flavor and texture, but frozen corn works in a pinch—just ensure it’s thawed and drained well.
Batter Consistency: Blend the batter until smooth, but don’t overmix, or it could yield tough pancakes. Aim for a creamy, pourable consistency.
Oil It Right: A well-oiled skillet is key to perfect cachapas! Don’t skip this step, or you might end up with a sticky mess!
Look for Bubbles: Bubbles on the surface indicate it’s time to flip your Venezuelan Corn Pancakes. Wait for this sign for the best results.
Customize Spices: Feel free to add spices or herbs to the batter for personal flair—cumin or cilantro can elevate your pancakes!
Serving Warm: Always serve cachapas warm for the ultimate enjoyment, with toppings like butter, sour cream, or even avocado for a gourmet touch!

How to Store and Freeze Venezuelan Corn Pancakes

Fridge: Store leftover cachapas in an airtight container for up to 2 days. Reheat on a skillet over low heat for a perfectly warm experience.

Freezer: For longer storage, freeze uncooked or cooked cachapas in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months.

Reheating: Reheat frozen cachapas in a skillet over medium heat for about 5-7 minutes, or until heated through and crispy, ensuring that gooey mozzarella inside comes back to life.

Wrap Properly: If storing cooked cachapas, separating them with parchment paper helps prevent sticking and keeps them fresh!

Venezuelan Corn Pancakes Variations

Don’t hesitate to get creative with these Venezuelan Corn Pancakes; customizing them can elevate your dish into something truly special!

Dairy-Free: Substitute mozzarella with a dairy-free cheese alternative for a deliciously vegan option that everyone can enjoy.
Spicy Kick: Add chopped serrano or cayenne pepper to the batter if you crave a spicy twist; it’s a great way to ramp up the flavor!
Savory Herb Infusion: Blend in fresh herbs like cilantro or chives to the batter for an aromatic touch that enhances the overall taste experience.
Mixed Veggies: Incorporate finely chopped bell peppers or spinach into the batter for added nutrients and a pop of color; it not only tastes great but also looks appealing.
Meaty Delight: Fold in cooked and crumbled chorizo or shredded chicken for a heartier meal. This variation provides protein and flavor, turning your tacos into a satisfying feast!
Smooth Texture: If you prefer a silkier texture, replace half of the corn with pureed pumpkin or sweet potato, giving your cachapas a unique twist.
Sweet Treat: Swap savory for sweet by adding cinnamon and a bit of maple syrup; serve with fruit on the side for a delightful breakfast treat!
Creamy Filling: Try mixing cream cheese with fresh herbs as a delightful filling instead of mozzarella to surprise your taste buds. This twist creates a rich flavor profile, making each bite irresistibly creamy.

For other delicious takes on corn, you may want to explore options like Mexican Street Corn or dive into the comforts of Smoky Sweet Corn. Enjoy experimenting!

Cachapas (Venezuelan Corn Pancakes) Recipe FAQs

What type of corn should I use for cachapas?
Absolutely, fresh corn is ideal for the best flavor and texture! Look for ears with plump, juicy kernels and sweet aroma. If fresh corn isn’t available, feel free to use frozen corn—just make sure to thaw and drain it well.

How should I store leftover cachapas?
To store leftover cachapas, place them in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy them again, I recommend reheating them on a skillet over low heat for a couple of minutes until they’re nice and warm, which helps maintain that delightful crispy exterior.

Can I freeze cachapas, and how do I do it?
Certainly! You can freeze both cooked and uncooked cachapas. For uncooked ones, spread them on a baking sheet in a single layer and freeze until solid. Then, transfer to a zip-top bag and store them for up to 3 months. When ready to cook, cook from frozen, adding a few extra minutes to the cooking time. For cooked cachapas, I suggest separating them with parchment paper before freezing to prevent sticking.

What can I do if my cachapas are sticking to the skillet?
If your cachapas are sticking, make sure your skillet is adequately oiled before adding the batter! Heat your skillet well and add a tablespoon of oil, swirling it around to coat the surface evenly. If sticking occurs, allow them to cook a bit longer; they’ll release more easily once they form a golden crust.

Are cachapas suitable for people with dietary restrictions?
Yes! These Venezuelan Corn Pancakes can be made with various substitutions to suit dietary needs. For a lactose-free option, you can use plant-based milk and dairy-free cheese. If you’re gluten-free, use certified gluten-free flours instead of all-purpose flour. Just be cautious with any toppings if there are allergies or dietary restrictions.

Can I make cachapas ahead of time?
You can certainly prepare cachapas ahead of time! You can make the batter and store it in the fridge for up to 24 hours. Just remember to give it a good stir before using again, as some separation may occur. If you’re short on time, making a larger batch and storing them for later is the way to go!