Cachapas (Venezuelan corn pancakes with cheese)
Crispy corn pancakes packed with fresh sweet corn, oozing with melted cheese, and finished with fresh toppings and hot sauce.
Ingredients
- 1 cup Pan Sweet Corn Mix
- 1 cup water
- 1/4 cup milk
- 1 ear fresh corn, cut off the cob
- 1/4 tsp salt
- 1 cup queso Oaxaca, shredded Can sub mozzarella
- 1/2 cup Cotija cheese, crumbled Can sub feta
- 1 1/2 tbsp butter, divided
Instructions
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Whisk together sweet corn mix, water, milk, fresh corn kernels, and salt. Heat a small sauté pan over medium heat and add 1/3 of the butter (1/2 tablespoon). Once melted, add 1/3 of corn batter and spread out slightly with spoon. Let cook untouched over medium heat for 3 minutes. Flip over. Sprinkle 1/3 of shredded cheese over top of cachapa (do not fold over yet). Cook for 3 more minutes (cheese side up). Then, sprinkle with crumbled cheese, fold in half, and remove from pan. Repeat two more times.
Recipe Notes
Optional things to serve with cachapas: fried egg (inside with cheese - this is so good for breakfast), avocado slices, tomato slices, onions, hot sauce, and/or cilantro.