Ingredients
For the Batter
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
For the Filling and Serving
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter
Instructions
- Prepare the Batter: In a blender or food processor, combine the drained sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend the mixture until it is mostly smooth but still retains some texture from the corn kernels for a rustic feel.
- Cook the Pancakes: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once the oil is hot, spoon approximately 60 ml of the batter onto the pan for each cachapa, spreading it gently into a round shape.
- Flip and Finish Cooking: Cook each cachapa for about 3 to 4 minutes on one side until golden brown and crisp, then carefully flip and cook the other side for an additional 3 to 4 minutes until cooked through and crisped on both sides.
- Add Cheese and Fold: Place several slices of buffalo mozzarella cheese in the center of each cooked cachapa. Fold the pancake in half right away so the residual heat melts the cheese inside, creating a gooey, cheesy center.
- Butter and Serve: While still warm, top each folded cachapa with a pat of unsalted butter. Serve immediately, either on their own or with your choice of dipping sauce for enhanced flavor.
Notes
- For best results, use fresh sweet corn if available instead of canned.
- Adjust the sugar amount according to your preferred level of sweetness.
- Ensure the skillet is properly heated to avoid sticking and to achieve a crispy crust.
- If mozzarella cheese is not available, you may substitute with a mild, melty cheese of your choice.
- Serve immediately, as cachapas are best enjoyed fresh and warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
- Diet: Vegetarian
