Cheesy Venezuelan Corn Pancakes (Print Version)
# Ingredients:
01 -
2 cups fresh corn (about 300 grams, cut from the cob, you can use frozen corn, defrosted, if fresh corn is not available)
02 -
1 egg
03 -
1/2 cup milk (120 ml)
04 -
1/4 cup cornflour (25 grams)
05 -
1/4 cup all-purpose flour (27 grams)
06 -
1 tablespoon sugar
07 -
1 teaspoon salt
08 -
2 tablespoons butter
09 -
1 cup shredded mozzarella cheese (about 110 grams)
10 -
2 garlic cloves, minced
11 -
2 sliced jalapeños (optional)
12 -
1 tablespoon oil for cooking
# Instructions:
01 -
Combine the fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, and salt. Blend until you have a smooth batter.
02 -
Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to coat the surface.
03 -
For each cachapa, pour a ladleful of the batter onto the skillet, using the back of the ladle to spread it into a circular shape, similar to a pancake. You can make them as small or as large as you prefer.
04 -
Cook the cachapas for about 2-3 minutes on each side, or until they are golden brown and cooked through. You'll notice bubbles forming on the surface, similar to cooking regular pancakes.
05 -
Place jalapeno slices, if using, on the cachapas before flipping them. Cook for 2-3 minutes on the other side and flip it back.
06 -
Place a generous amount of shredded mozzarella cheese on one half of a cachapa. Fold the other half over the cheese to create a halfmoon shape. Cook for an additional 1-2 minutes on each side, or until the cheese is melted and gooey, and the cachapa is nicely toasted.
07 -
Repeat the filling and cooking process for the remaining cachapas. Once all the cachapas are filled, toasted, and cheesy, serve them warm along with sour cream!
# Notes:
01 -
These golden pockets of cheesy goodness are a fusion of sweet and savoury, perfect for a satisfying meal or snack.
02 -
You can use frozen corn, defrosted, if fresh corn is not available.