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venezuelan cachapas

(1 rating)
hallaquita avatar
Recipe by
Patricia Gonzalez
@hallaquita
Mesa, AZ

A Venezuelan Cachapa is a pancake-like, grilled, traditional Venezuelan food that can be served for breakfast, lunch, or dinner. It is usually served with "queso de mano" or a soft, creamy cheese (not sharp), and topped with a dollop of Venezuelan Nata or Mexican Sour Cream.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For venezuelan cachapas

  • 1 can
    sweet corn cream style (14 fl. oz can)
  • 3/4 c
    pancake mix
  • 1/4 c
    yellow cornmeal
  • 1
    egg
  • 2 Tbsp
    butter, softened
  • 2 Tbsp
    sugar
  • 1/4 c
    mexican or salvadorian sour cream or venezuelan nata

How To Make venezuelan cachapas

  • 1
    Mix all of the ingredients together in the same order as listed. You can do it by hand or you can use a blender to reduce the corn kernels as much as possible. Let the mix rest for about 5 minutes while is thickens.
  • 2
    Heat up a griddle on medium high until water dances on the surface (put a couple of drops of water on the griddle and they should dance across the griddle). With a ladle, add the mix on the griddle as if making pancakes. Flip the carefully as they tend to break easily. They should turn golden brown when they are ready.
  • 3
    Enjoy them by folding them with a piece of cheese inside. Generally, the cheese used is called Queso de Mano, but if you cannot find it, you can try a slice of Mexican Queso Fresco, or a soft and creamy cheese (not sharp), and as a last resort, Feta cheese. Top up with a dollop of Mexican Sour Cream (Crema Mexicana) or Salvarodian Sour Cream (Crema Salvaroneña).
  • 4
    You can place the finish product (without the cream) in a warm oven to help the cheese melt quicker. Enjoy them while they are still warm.
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