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A beautiful stack of three Venezuelan sweet corn pancakes, also known as cachapas, on a rustic plate. The image illustrates the texture and color of the finished dish from the cachapas recipe.

Cachapas Recipe: Authentic Venezuelan Sweet Corn Pancakes

Learn how to make the best authentic Cachapas Recipe! These Venezuelan sweet corn pancakes are easy, delicious, and filled with salty cheese for the perfect sweet and savory combination.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 cachapas
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: Latin American, South American, Venezuelan
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh corn kernels from about 5-6 ears of corn
  • 2 tbsp unsalted butter melted
  • 2 tbsp granulated sugar adjust to corn sweetness
  • 1/2 tsp salt
  • 1/4 cup milk plus more if needed
  • 8 oz Queso de Mano or mozzarella, sliced

Equipment

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

Instructions
 

  1. In a blender or food processor, combine the fresh corn kernels, melted butter, sugar, salt, and 1/4 cup of milk.
  2. Blend until a thick, somewhat chunky batter forms. Do not overmix. The batter should be thick but pourable. If it's too stiff, add another tablespoon of milk until the desired consistency is reached.
  3. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or a neutral oil.
  4. Pour about 1/4 cup of batter onto the hot griddle for each cachapa, spreading it into a circle about 5-6 inches in diameter. Cook for 3-4 minutes, until the edges look dry and bubbles appear on the surface.
  5. Flip the cachapa carefully. Place a slice of cheese on one half of the pancake. Cook for another 3-4 minutes on the second side, until golden brown and cooked through.
  6. Fold the empty half of the cachapa over the cheese. Press down gently and let it cook for another 30 seconds to melt the cheese. Serve immediately.

Notes

Corn Choice: Fresh corn is highly recommended for the best flavor and texture. If you must use frozen corn, thaw it completely and drain any excess liquid. If using canned corn, drain and rinse it thoroughly.
Cheese Substitutes: If you can't find Queso de Mano, other great options include fresh mozzarella, Oaxaca cheese, or a mild provolone.
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