Cachapas are a sweet and savory (and gluten free!) corn pancake from Venezuela. Traditionally, they’re eaten with a bit of butter and melted cheese (just fold them in half and enjoy!). You can customize them however you want, of course. Pulled pork, roasted vegetables, chicken — all make great fillings for your naturally gluten-free corn pancake. Adjust the size of the pancake (and cooking time) accordingly.
I like to serve mine with a simple salsa either directly over the melted cheese or as a dipping sauce on the side.
(Note: this recipe isn’t 100% authentic — I’ve developed it over time based on lots of research.)
Cachapas (Corn Pancakes)
By July 21, 2014Published:
- Yield: 5 - 6 pancakes
- Prep: 10 mins
- Cook: 5 mins
- Ready In: 15 mins
These sweet and savory corn pancakes can be very simple or very elegant. They're easy to make, easy to customize, and naturally gluten free. Warning: you will become addicted!
- 2 - 3 ears fresh corn cut from the cob, plus any liquid you can extract from the cob
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper or to taste
- 1 - 2 tablespoons sugar optional; the corn is already sweet, so use to taste
- 1 large egg lightly beaten
- 1/2 cup masa harina plus additional as necessary
- 4 tablespoons butter
- 1/2 cup shredded mozzarella (see Notes)
- Puree the corn and corn liquid, milk, salt, pepper, sugar (if using), egg, and masa harina in a food processor until the consistency of a thick batter. You'll want to the corn kernels to have a bit of texture.
- Place a large skillet over medium heat and add one tablespoon butter. Once the butter has stopped bubbling, ladle enough batter to form a three-inch round into the hot skillet.
- Cook for approximately two to three minutes, flip, and cook another two minutes. The outside of the cachapas should be golden brown.
- Repeat with remaining butter and batter. Keep the cachapas warm in a 200-degree oven while making the rest.
- To serve, either reheat in a hot skillet or a 350-degree oven. Top with cheese will heating, and serve once the cheese is melted. Spoon the chile topping over the cheese, fold the cachapa in half, and enjoy!
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