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Venezuelan Corn Pancakes

Delicious Venezuelan Corn Pancakes That Wow Every Bite

These Venezuelan corn pancakes combine sweet corn and gooey cheese for a delightful breakfast option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups fresh corn or frozen corn
  • 1 large egg
  • 2 cloves garlic minced
  • 1 cup cornflour or cornstarch
  • 1 cup all-purpose flour or gluten-free alternative
  • 2 tablespoons sugar adjust to preference
  • 1 teaspoon salt
  • 2 tablespoons butter or vegetable oil for dairy-free
  • 1 cup milk any plant-based milk works
  • 1 cup shredded mozzarella cheese or cottage cheese
  • 1 medium jalapeños optional
  • 1 tablespoon oil for cooking

Equipment

  • Blender
  • nonstick skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a blender, combine fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, and salt. Blend until smooth.
  2. Place a nonstick skillet over medium heat for about 2 minutes and lightly oil the surface.
  3. Pour a ladleful of the batter onto the skillet, spread into a circular shape, and cook for 2-3 minutes.
  4. Flip the cachapa, cook the other side for 2 minutes, then add cheese and fold over.
  5. Remove, keep warm, and repeat with remaining batter, cooking until crispy and gooey.
  6. Serve warm with sour cream or toppings of choice.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For a dairy-free version, substitute butter with vegetable oil and use plant-based milk. Store leftovers in an airtight container for up to 2 days.

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