Description
Delicious Venezuelan sweet corn pancakes, perfect for a quick meal or vibrant brunch, filled with sweet corn flavor and gooey cheese.
Ingredients
Scale
- 400 g Sweet Corn (canned or fresh)
- 1 large Egg
- 35 g All-Purpose Flour
- 1 teaspoon Salt
- 2 tablespoons Granulated Sugar
- 2 tablespoons Vegetable Oil
- 250 g Buffalo Mozzarella Cheese (sliced)
- 2 tablespoons Unsalted Butter
Instructions
- Blend corn: In a blender, combine the sweet corn, egg, flour, salt, and sugar. Blend until smooth.
- Fry the cachapas: Heat vegetable oil in a skillet over medium heat. Pour a scoop of batter into the pan, forming a pancake.
- Add cheese: After 2-3 minutes, when edges start to golden, place slices of buffalo mozzarella on top. Cook until crispy and cheese melts.
- Flip and finish: Carefully flip, add unsalted butter, and cook for 2 more minutes until golden and gooey.
- Repeat with the remaining batter.
Notes
For variation, try different cheeses or add jalapeños to the batter for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg