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A close-up shot of a single cachapa being folded over a generous slice of melting Queso de Mano on a hot skillet. This highlights a key step in making the Venezuelan corn pancakes.

Cachapas Recipe: Authentic Venezuelan Sweet Corn Pancakes

Learn to make the best authentic Cachapas Recipe! These Venezuelan sweet corn pancakes are easy, delicious, and filled with melted cheese for the perfect sweet and savory meal for breakfast or lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cachapas
Course: Breakfast, Lunch, Main Course
Cuisine: Latin American, South American, Venezuelan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh or frozen corn kernels About 4-5 ears of corn
  • 1/2 cup milk More if needed
  • 4 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 8 oz Queso de Mano or fresh mozzarella sliced

Equipment

  • 1 Blender or Food Processor
  • 1 Non-stick skillet or griddle
  • 1 Mixing Bowl

Method
 

  1. In a blender or food processor, combine the corn kernels, milk, melted butter, sugar, and salt. Blend until the mixture is mostly smooth but still has some coarse texture.
  2. Pour the batter into a mixing bowl and let it rest for 10-15 minutes. The batter should have a thick but pourable consistency, similar to American pancake batter.
  3. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/3 cup of batter onto the skillet for each pancake, spreading it gently into a 5-inch circle.
  4. Cook for 3-4 minutes, until the edges are dry and bubbles form on the surface. Flip carefully. Place a slice or two of cheese on one half of the pancake.
  5. Cook for another 2-3 minutes until the other side is golden brown and the cheese begins to melt. Fold the empty half over the cheese. Press gently with a spatula and transfer to a plate. Serve immediately.

Notes

If the batter is too thin, add a tablespoon of cornmeal (like Harina P.A.N.) to thicken it.
For a richer flavor, you can add a tablespoon of heavy cream to the batter.
Serve hot with a side of nata (sour cream) or butter.