Cachapas are Venezuelan corn pancakes. If you don’t like sweetcorn then I’ll advise you to find another recipe immediately because it’s the main ingredient here. I want to thank a super nice blog, cookingfromheart, who inspired me to make this fantastic recipe.
I love worldwide food but often it’s impossible to reproduce them at home, either because they have too many ingredients or because the ingredients are really difficult to find. Obviously, that’s not the case with cachapas or they wouldn’t be on my blog!
Positive: mouthwatering, very quick and easy to make.
Negative: the first time I tried them I was in Italy and I used cornmeal which is slightly thinner than polenta but different from cornflour which is a fine white powder almost like icing sugar. The result was very different even though the taste was good.
Ingredients for about 8 mini pancakes:
- 200g sweetcorn (165g drained weight)
- 3 tablespoons cornflour
- cheddar or mozzarella (optional for vegan)
Drain sweetcorn and blend coarsely to obtain a creamy consistency with chunks.
Season with salt and pepper.
Add cornflour and stir well. That’s it, you’re already done with the preparation!
Next, you have to cook them: heat a non-stick skillet with a spoon of oil and drop a spoonful of the mixture on the skillet to make small circles of about 5 cm diameter and 1/2 cm thickness. Please don’t take a rule to measure them, just think of small pancakes.
Cook for a few minutes on medium heat until bottom get a nice golden colour. Flip them to the other side until golden too.
Finally, add some cheese of your choice on half of the cachapa and fold it like in the picture below. Repeat for all your cachapas.
Once cheese is melted, you can enjoy your cachapas while hot.
My advice: This is a very tasty way to eat corn or to make your children eat corn, and is also a great gluten-free alternative to bread. I could also imagine it as a great and cheap appetiser if you have people for dinner. You could prepare many of them in advance and warm them up in the oven before to serve.
To make them even more delicious, you can serve them with guacamole and a spicy salsa dip.