Cachapas (Venezuelan Corn Pancakes with Cheese)
Delightful, cheesy corn pancakes that are quick to make, offering a taste of Venezuela with every bite.
Equipment
- 1 Non-stick skillet
Ingredients
Main ingredients
- 1 cup Pan Sweet Corn Mix the base of your cachapas batter
- 1 cup water to thin out the mix just right
- ¼ cup milk adds creaminess
- 1 ear fresh corn cut off the cob
- ¼ teaspoon salt just enough to bring out sweetness
- 1 cup queso Oaxaca shredded, or mozzarella
- ½ cup Cotija cheese crumbled, or feta
- 1 ½ tablespoon butter divided, for cooking and flavor
Instructions
Instructions
- Mix your Pan Sweet Corn Mix, water, milk, salt, and fresh corn in a big bowl until smooth.
- Heat a non-stick skillet over medium heat, add half of the butter.
- Pour around quarter cup of the corn batter into the skillet to make your first pancake, cook for 3-4 minutes.
- Scatter shredded queso Oaxaca and crumbled Cotija cheese, then fold it in half carefully.
- Let it cook another 2-3 minutes until cheese melts.
- Continue with the rest of your batter, adding more butter when skillet is dry.
Notes
For longer keeping, wrap each pancake and freeze. To reheat, just thaw or use your oven.