Best 5 Cachapas Venezuelan Corn Pancakes Recipes
Embark on a culinary adventure as we delve into the world of "cachapas," the delectable corn pancakes that are a staple of Venezuelan cuisine. These golden-brown treats, crafted from fresh corn kernels and a blend of flavorful ingredients, have captured the hearts of food enthusiasts worldwide. Join us as we explore the secrets behind making perfect "cachapas," unveiling the techniques, ingredients, and tips to create this irresistible dish that is sure to tantalize your taste buds and transport you to the vibrant heart of Venezuela.
Check out the recipes below so you can choose the best recipe for yourself!
CACHAPAS (VENEZUELAN CORN PANCAKES)
These sweet corn pancakes are a breakfast staple in Venezuela. You can have them with just butter, but they're amazing sandwiched with some soft, melty cheese between two of them. Think: elote meets breakfast. Cachapas are very delicate, so be sure to flatten the center of the pancake when you scoop the batter into the pan. You'll be on your way to a slightly charred, salty and sweet breakfast treat.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F.
- Add the crema, half of the corn, eggs, sugar and salt to a blender and blend until the mixture is evenly combined but still chunky. Add the arepa flour and the remaining corn, then blend until a thick, even batter forms with pieces of corn still visible. Let the batter sit a couple of minutes.
- Meanwhile, heat a large nonstick skillet or a griddle over medium heat until warm and spray generously with cooking spray. Add two 1/4-cup scoops of the batter, spacing them apart, to form 2 pancakes. Smooth each out with the back of your measuring cup to form a 5-inch-wide pancake, making sure the center is thin and flat -- the center takes longer to cook and if mounded will make the pancake much harder to flip. Cook until the bottoms are dark brown, almost black, about 5 minutes. While the pancakes cook, shred or slice your cheese, if necessary.
- Flip the pancakes and top one of them with a quarter of the cheese. Cook until the cheese melts, about 3 minutes, then top the cheese with the second pancake. Transfer to a baking sheet and keep warm in the oven.
- Make more cachapas with the remaining batter and cheese, wiping out the previous oil and spraying the skillet or griddle generously with cooking spray for each batch. Once all of the cachapas are filled with cheese, top each with a half tablespoon of butter and serve with crema on the side, for dipping.
CACHAPAS FROM VENEZUELA
Cachapas are traditional to Venezuela. They are a corn pancake that are so delicious and very easy to make. Traditionally they are topped with cheese or meat. Add a little butter on top and queso blanco or any cheese you like. They are loved by all ages.
Provided by Mariposa
Categories 100+ Everyday Cooking Recipes
Time 9m
Yield 6
Number Of Ingredients 7
Steps:
- Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
- Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
Nutrition Facts : Calories 246 calories, Carbohydrate 35.1 g, Cholesterol 31.8 mg, Fat 11.6 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 634 mg, Sugar 9 g
CACHAPAS: VENEZUELAN CORN CAKE
Steps:
- Gather the ingredients.
- Place the corn, cream, salt, melted butter, and cornstarch (if using) in a food processor or blender. Process until you have a fairly smooth, thick batter.
- Heat a lightly oiled skillet over medium-low heat.
- Add about 1/4 to 1/3 cup of the batter to a skillet. Spread it with a spatula to make a circle.
- Cook the pancake until it starts to bubble and the spatula can easily slide underneath it.
- Flip the pancake and cook for several minutes on the other side. Keep the temperature on the low side, or the outside of the pancakes will burn before the inside is completely cooked.
- Continue cooking pancakes until you have used all the batter.
- Spread the pancakes with butter and cream cheese or top with grated queso fresco cheese .
- Fold the pancakes in half and serve. Enjoy!
Nutrition Facts : Calories 171 kcal, Carbohydrate 24 g, Cholesterol 19 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, Sodium 317 mg, Sugar 5 g, Fat 9 g, ServingSize 8 pancakes (4 servings), UnsaturatedFat 0 g
CORN PANCAKES WITH CHEESE OR CACHAPAS DE CARABOBO
Am posting this Venezuelan recipe as part of my participation in Zaar's World Tour 4! NOTE: Recipezaar does not recognize the ingredient 'harina pan' (available in South American grocery stores) which MUST be used in place of the 'corn flour' ingredient!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 45m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Puree corn & press through sieve to yield about 3 cups.
- To the corn add cream, egg, flour, sugar & salt, & mix well before letting batter rest 15 minutes.
- Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake.
- Fry, turning once until lightly browned & firm on both sides.
- Remove from griddle & serve wrapped around a slice of cheese.
Nutrition Facts : Calories 236.4, Fat 15.5, SaturatedFat 7, Cholesterol 54.7, Sodium 289.6, Carbohydrate 16.9, Fiber 1.6, Sugar 5.6, Protein 9.9
VENEZUELAN CORN PANCAKES (CACHAPAS)
A delicious way to eat a healthy breakfast or supper, it's my own version, because instead of using sugar I add Splenda and light maple syrup. These are mouthwatering corn pancakes and they don't have flour. Really low fat, low calorie and they are my favorite food!Try them and let me know!
Provided by lowestcalorie
Categories Breakfast
Time 35m
Yield 8-10 corn pancakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- With a knife, remove the corn kernels from the cobs. Put the corn kernels and the other ingredients in the food processor and process. You must get a pancake-like consistency, not too thick.
- Preheat your griddle or a non-stick fry pan to medium high heat and lightly grease it with oil spray. Measure about half cup of the mixture and spread it with a round spoon over the pan until you get a circle of about 4 to 5 inches of diameter.
- When the surface starts to bubble, turn it over with a spatula and cook it on the other side. Each side takes about 2 minutes, depending on the thickness.
- Fill them with fresh cheese,in Venezuela, we fill them with "queso de mano" which is a white fresh cheese, delicious, but you could use for example a low fat soft white cheese or anything you want like nonfat slices of turkey or ham. Or even non-sugar jam Or no-fat cream cheese, ricotta, -- anything you want.
Nutrition Facts : Calories 78.8, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 901.8, Carbohydrate 16.4, Fiber 2.1, Sugar 2.5, Protein 3.7
Tips:
- For the best flavor, use fresh corn kernels. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- Be sure to grind the corn kernels finely. This will help the cachapas cook evenly and prevent them from becoming gritty.
- Don't overmix the batter. Overmixing will make the cachapas tough.
- Cook the cachapas over medium heat. This will help them cook evenly and prevent them from burning.
- Serve the cachapas hot with your favorite toppings. Some popular toppings include butter, cheese, and sour cream.
Conclusion:
Cachapas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a new and exciting recipe, give cachapas a try!
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