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This golden corn pancake recipe brings authentic Venezuelan cachapas to your kitchen with minimal effort. The sweet corn batter crisps beautifully while staying tender inside, creating the perfect pocket for melty cheese that stretches with each bite.
I discovered cachapas during a summer trip to Venezuela and have been perfecting this version ever since. My family now requests these golden corn pancakes at least once a month since they satisfy both sweet and savory cravings simultaneously.
Ingredients
- Pan Sweet Corn Mix provides the authentic sweet base without hunting down specialty masa
- Fresh corn kernels add texture and fresh flavor that elevates the cachapas
- Queso Oaxaca delivers that authentic cheese pull when melted properly
- Cotija cheese brings a salty counterpoint to the sweet corn batter
- Butter creates the essential crispy golden exterior that makes these irresistible
Step-by-Step Instructions
- Prepare the batter
- Whisk together the sweet corn mix water milk fresh corn kernels and salt until completely combined. The batter should be pourable but thick enough to hold its shape when ladled into the pan. Let it rest for 5 minutes to allow the corn mix to fully hydrate.
- Create the perfect cooking surface
- Heat a small sauté pan over medium heat and add half a tablespoon of butter. Allow it to melt completely and swirl to coat the entire surface. The butter should sizzle gently but not brown when the batter hits the pan.
- Cook the first side
- Pour one third of your batter into the center of the pan and use the back of a spoon to spread it into a circle about 6 inches in diameter. Let it cook completely undisturbed for 3 minutes until the edges begin to look set and tiny bubbles form on the surface.
- Flip and add cheese
- Carefully slide a thin spatula under the cachapa and flip it in one confident motion. Immediately sprinkle one third of the shredded Oaxaca cheese over the surface spreading it evenly but leaving a small border around the edge. Allow to cook for 3 more minutes with the cheese side facing up.
- Finish with flair
- Sprinkle a generous portion of the crumbled Cotija cheese over the melted Oaxaca then fold the cachapa in half creating a halfmoon shape. The melted cheese should create a gloriously gooey center. Remove from the pan and repeat the process with the remaining batter and cheese.
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My favorite moment with this dish was watching my daughter take her first bite. Her eyes widened at the sweet corn flavor before she discovered the stretchy cheese center. Now she proudly helps make these cachapas whenever we have guests over.
Perfect Pairings
Cachapas traditionally come served with a side of nata Venezuelan cream which you can substitute with crème fraîche or sour cream. For a complete meal add slices of grilled chorizo or pulled pork on the side. The sweet corn pancake contrasts beautifully with savory meats creating a balanced plate that satisfies completely.
Make Ahead Options
The batter can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Give it a good stir before using as some separation may occur. Cooked cachapas can be reheated in a lightly buttered skillet over medium low heat for about 2 minutes per side though they are never quite as good as freshly made.
Regional Variations
In Venezuela you might find cachapas served with different regional cheeses or topped with nata and a sprinkle of sugar. Some versions include small pieces of chicharrón pork cracklings mixed into the batter for extra flavor and texture. The version here represents the most approachable adaptation using ingredients widely available in North American supermarkets.
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Frequently Asked Questions
- → What are traditional toppings for cachapas?
Traditional toppings for cachapas include queso de mano (hand cheese), queso telita, or nata (cream). Many Venezuelans also enjoy them with mantequilla de res (beef butter) or with savory additions like shredded beef, pork or chicken. Some regions serve cachapas with fried plantains or avocado slices.
- → Can I make cachapas without fresh corn?
Yes, you can make cachapas without fresh corn by using only the sweet corn mix and increasing it to 1¼ cups. Alternatively, you could substitute with canned corn kernels (drained) or frozen corn that has been thawed. The fresh corn adds texture and sweetness, but cachapas will still be delicious without it.
- → How do I store leftover cachapas?
Store leftover cachapas by allowing them to cool completely, then wrapping individually in plastic wrap or placing in an airtight container with parchment paper between layers. Refrigerate for up to 3 days. Reheat in a skillet over medium-low heat until warmed through and crispy again, or briefly in a microwave (though this may make them softer).
- → Are cachapas gluten-free?
Cachapas can be gluten-free if you ensure the corn mix used doesn't contain wheat flour or other gluten ingredients. Traditional cachapas made purely from corn are naturally gluten-free, but commercial mixes may contain additives with gluten. Always check packaging or make your own mix from masa harina or cornmeal if you need a guaranteed gluten-free option.
- → What's the difference between cachapas and arepas?
Cachapas and arepas are both popular Venezuelan corn-based foods, but they differ significantly. Cachapas are pancake-like and made from a wet batter containing fresh or sweet corn, resulting in a sweet, soft texture. Arepas are made from pre-cooked corn flour (masarepa) formed into patties and are typically neutral in flavor, denser in texture, and often split and filled like sandwiches.
- → Can cachapas be made ahead of time?
Cachapas can be made ahead of time by preparing the batter up to 24 hours in advance and storing it in the refrigerator. You can also cook the cachapas completely, cool them, and refrigerate for up to 3 days. For best results when serving pre-made cachapas, reheat them in a skillet with a small amount of butter until warm and crispy again.