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Venezuelan Corn Pancakes

Delicious Venezuelan Corn Pancakes Perfect for Quick Family Meals

Savor the delightful flavors of Venezuelan Corn Pancakes, a quick and vegetarian-friendly recipe perfect for family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Brunch
Cuisine: Venezuelan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Fresh Corn Use frozen corn if fresh is unavailable.
  • 1 Egg Acts as a binder for structure.
  • 2 cloves Garlic Adds depth of flavor; skip for traditional taste.
  • 1 cup Cornflour (Cornstarch) Can be substituted with regular flour.
  • 1 cup All-purpose Flour Provides additional structure.
  • 2 tbsp Sugar Enhances sweetness.
  • 1 tsp Salt Balances flavors beautifully.
  • 2 tbsp Butter Adds richness and flavor.
  • 1 cup Milk Assists in achieving desired batter consistency.
For the Filling
  • 1 cup Shredded Mozzarella Cheese Can use cottage cheese for lower-fat option.
  • 1/4 cup Sliced Jalapeños Optional for added heat.

Equipment

  • Blender
  • nonstick skillet

Method
 

Step-by-Step Instructions
  1. Blend the batter: In a blender, combine fresh corn, egg, milk, melted butter, cornflour, all-purpose flour, sugar, salt, and minced garlic. Blend until smooth, about 1-2 minutes.
  2. Preheat the skillet: Heat a nonstick skillet over medium heat for about 2 minutes, coating with a small amount of oil.
  3. Cook the batter: Pour a ladleful of batter into the skillet, spreading it into a circular shape. Cook for 2-3 minutes until edges are golden brown.
  4. Add jalapeños and flip: Sprinkle sliced jalapeños on top before flipping the pancake. Cook the other side for an additional 2-3 minutes.
  5. Add cheese and fold: After flipping, place mozzarella cheese on one half, fold over, and cook for 1-2 minutes until cheese melts.
  6. Serve the cachapas: Transfer to a serving plate and enjoy warm, optionally with sour cream.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store cooled pancakes in an airtight container for up to 3 days. For freezing, lay them in a single layer before transferring to a freezer-safe bag.

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