Description
Discover the authentic flavors of Venezuela with these quick and easy-to-make Sweet Corn Cachapas – a traditional staple you’ll love! These tender, golden-brown corn pancakes are naturally sweet and bursting with the vibrant taste of fresh corn.
Ingredients
– 2 cups fresh corn kernels (about 3 ears of corn)
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
Instructions
1. In a large bowl, combine the fresh corn kernels, all-purpose flour, baking powder, and salt.
2. In a separate bowl, whisk together the milk and eggs until well combined.
3. Pour the milk-egg mixture into the corn-flour mixture and stir until just combined, being careful not to overmix.
4. Heat a large non-stick skillet or griddle over medium heat and brush with melted butter.
5. Scoop about 1/4 cup of the batter for each cachapa and cook for 2-3 minutes per side, or until golden brown.
6. Serve the Venezuelan Sweet Corn Cachapas warm, with a drizzle of honey and a sprinkle of chopped cilantro, if desired.
Notes
For a thinner cachapa, add a bit more milk to the batter. You can also experiment with different toppings, such as queso fresco, avocado, or salsa.
- Prep Time: 15
- Cook Time: 15
- Category: Tarts, Toasts & Flatbreads
- Method: Stovetop
- Cuisine: Venezuelan