Venezuelan sweetcorn cachapas

Course: Breakfast & Brunch

Cuisine: Venezuelan

Keyword: Corn pancake, Fresh cheese, Sweetcorn, Vegetarian, Venezuelan cooking

Seizoen: All year

Prep Time: 15

Cook Time: 20

Resting: 20

Total Time: 55

Servings: pieces

Calories: 113kcal

Author: Diana Westerhof

Venezuelan sweetcorn cachapas are tender corn pancakes with a gently sweet flavour. They are browned in a frying pan, filled with melting cheese and eaten hot. Serve them for breakfast, brunch or as a savoury snack.

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Ingredients

450 g sweetcorn frozen or tinned, well drained
2 tbsp milk
2 eggs
2 tbsp cornmeal
1 tbsp sugar
1 tbsp butter
salt
2 balls mozzarella
oil for the pan
butter for brushing

Instructions

Preparation

Cut 2 balls mozzarella into slices about 0.5 cm thick.
Put 450 g sweetcorn, 2 tbsp milk, 2 tbsp cornmeal and 1 tbsp sugar in a tall jug. Blend until smooth.
Add 2 eggs, 1 tbsp butter and a pinch of salt. Blend for another minute. Add a little extra milk if the batter is too thick. Cover and rest in the fridge for 20 minutes.

Cooking

Heat a frying pan over a medium heat and grease lightly with oil or butter. Ladle in enough batter to make a pancake 12 to 14 cm wide and about 5 mm thick. When bubbles appear and the base is golden, turn it over. Lay mozzarella over one half, fold the cachapa and cook briefly with the pan covered until the cheese melts.

To serve

Remove the cachapa from the pan, brush with butter and serve hot.

Notes

In Venezuela, cachapas are often filled with queso de mano. Mozzarella is a good substitute, or mix it with a little fresh cheese or mild feta for more flavour.

Nutrition