Cachapas | Venezuelan Corn Pancakes

Cachapas transform simple ingredients into an irresistible Venezuelan street food that's both comforting and exciting. These corn pancakes strike the perfect balance between sweet and savory, with a tender, bouncy texture that complements the stretchy mozzarella cheese folded inside. What makes them truly special is how accessible they are—ready in under 30 minutes with ingredients you likely already have in your kitchen. Whether you're serving them for breakfast, packing them in lunchboxes, or presenting them as a complete dinner with sides, cachapas bring a taste of Venezuelan cuisine to your table with minimal effort and maximum flavor.

I first attempted these after seeing them on MasterChef Australia and was amazed at how something so simple could taste so wonderful! My children now request "cheese pancakes" regularly, and I love that I can have them on the table in less than 30 minutes.

Ingredients

• Corn kernels: The star of the show; fresh corn provides the best flavor, but frozen works perfectly well for convenience
• Cornflour and all-purpose flour: Used in a 1:1 ratio to create the perfect texture without requiring specialty ingredients
• Eggs: Add richness and help bind the pancakes together for that signature custardy interior
• Full-cream milk: Contributes to the tender texture; whole milk works best for richness
• Butter: Adds flavor and helps create those crispy edges
• Sugar: Just enough to enhance the corn's natural sweetness
• Salt: Balances the sweetness and enhances all the flavors
• Garlic: Optional but adds a wonderful savory dimension
• Jalapeños: For adults who enjoy some heat; easily omitted for children
• Mozzarella cheese: Creates that irresistible stretchy, melty filling

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Cooking Instructions

Step 1:

Blend the batter to the perfect consistency - In a blender, combine 2 cups of corn kernels (fresh or frozen and thawed), 2 eggs, 1/2 cup milk, 2 tablespoons melted butter, 1/2 cup cornflour, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and if desired, 1 clove of grated garlic. Pulse until combined but still slightly textured—you want to maintain some corn pieces for authentic texture. The batter should be thick but pourable, similar to a pancake batter. If it's too thick, add milk one tablespoon at a time until you reach the right consistency. Transfer to a measuring cup or bowl for easy pouring.

Step 2:

Cook the pancakes with patience - Heat a non-stick skillet or griddle over medium heat and lightly coat with oil. When the surface is hot (test by sprinkling a few drops of water—they should sizzle), pour a ladleful of batter onto the skillet. Use the back of the ladle to spread it into a circular shape about 4-5 inches in diameter. If using jalapeños, place a few slices on top of the batter now. Allow the cachapa to cook undisturbed for 2-3 minutes until bubbles form on the surface and the edges look set. The bottom should be golden brown when you lift an edge to peek.

Step 3:

Master the flip - Using a wide spatula, carefully flip the cachapa and cook for another 2-3 minutes on the second side. The key is to wait until the first side is properly set before attempting to flip—rushing this step can result in torn pancakes. Once flipped, the second side will cook slightly faster than the first. The cachapa is ready when both sides are golden brown and the center feels springy when gently pressed.

Step 4:

Create the cheese-filled delight - After cooking both sides, flip the cachapa once more so the side without jalapeños (if used) is facing up. Place a generous amount of shredded mozzarella (about 1/4 cup) on one half of the pancake. Allow the heat from the pancake to begin melting the cheese for about 30 seconds, then fold the other half over to create a half-moon shape. Press down gently with the spatula. Cook for an additional minute on each side, flipping carefully, until the cheese is completely melted and pulling into strings when you peek inside.

Step 5:

Serve for maximum enjoyment - Transfer the cachapa to a plate and serve immediately while the cheese is at its stretchiest. For authentic flavor, offer a side of sour cream for dipping or spreading. The contrast between the slightly sweet corn pancake, the salty cheese, and the cool, tangy sour cream creates a perfect balance of flavors and temperatures. Repeat the process with the remaining batter, adjusting the heat as needed to maintain an even cooking temperature.

I especially love how versatile these cachapas are! When I'm making them for the adults, I add plenty of garlic and jalapeños for a kick. For my children's lunchboxes, I make them plain and cut them into quarters for easy eating. The first time my husband tried them, he was amazed that something so simple could taste so complex—the natural sweetness of the corn with the savory cheese creates magic in your mouth!

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Turn It Into a Complete Meal

While cachapas are delicious on their own, they can easily become the centerpiece of a complete meal. For breakfast, serve them alongside scrambled eggs and avocado slices for a hearty start to the day. As a lunch option, pair with a simple green salad dressed with lime vinaigrette for a refreshing contrast to the rich pancakes.

For dinner, consider serving cachapas with pulled chicken or pork, black beans, and a fresh tomato salsa. The combination of the sweet corn pancakes with savory proteins and bright accompaniments creates a balanced plate with flavors that complement each other beautifully. This approach turns a simple street food into a restaurant-worthy dinner that still comes together quickly.

Storage and Make-Ahead Tips

While cachapas are best enjoyed fresh off the griddle, you can prepare components ahead of time to streamline the cooking process. The batter can be made up to 24 hours in advance and stored in an airtight container in the refrigerator—just give it a good stir before using as it may separate slightly.

If you have leftover cooked cachapas, store them in the refrigerator for up to two days. To reheat, warm them in a dry skillet over medium-low heat until heated through and the cheese is melty again. Avoid microwaving if possible, as this can make the texture soggy rather than maintaining the crisp exterior.

There's something truly special about cachapas that transcends their simple ingredients. Perhaps it's the way the sweet corn complements the salty cheese, or how the crispy exterior gives way to a tender interior with pockets of melted mozzarella. Whatever the magic is, these Venezuelan corn pancakes have a way of bringing smiles to everyone at the table. From busy weekday breakfasts to casual weekend brunches, cachapas have earned their place in my regular rotation of recipes that satisfy both kids and adults alike—no small feat in a household with varying tastes! The fact that they come together so quickly with everyday ingredients is just the icing on this corn-based cake.

Frequently Asked Questions

→ Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn, but drain it very well and pat it dry with paper towels to remove excess moisture. Fresh or frozen corn will give a better texture and sweeter flavor, but canned works in a pinch.

→ What other cheeses can I use instead of mozzarella?

Traditionally, cachapas are filled with a Venezuelan cheese called queso de mano or queso telita. Good substitutes include queso fresco, queso blanco, mild white cheddar, or a combination of mozzarella and feta for more flavor.

→ How can I make these gluten-free?

You can make these gluten-free by replacing the all-purpose flour with a gluten-free flour blend, cornstarch, or just use all cornflour instead. The texture might be slightly different but still delicious.

→ What can I serve with cachapas?

Cachapas are often served with nata (similar to sour cream), butter, or fresh cheese on the side. They also pair well with avocado slices, a simple green salad, or fried plantains for a more complete meal.

→ Can I make the batter ahead of time?

Yes, you can make the batter up to 24 hours ahead and store it in the refrigerator. Give it a good stir before using as it may separate slightly. For the freshest taste, though, it's best to cook them shortly after making the batter.