Cachapas Venezuelan Fresh Corn Pancakes – a delicious recipe with butter, corn, milk, eggs, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Melt the half stick of butter. Set a side.", "Blend the corn, whole milk, eggs, sugar, salt and melted butter until the corn has puree completely about 1 minute.", "Add the precooked yellow corn meal and all-purpose flour to the blender and blend until just incorporated", "Heat a non-stick pan over medium low heat.
2
Once heated put in the middle of the pan about 1/4 tsp of butter. Spread it around just a bit and put a little less than a 1/4 cup of batter on top of it. With the help of a spoon spread the batter until it is about 4 inches in diameter.", "Cook for 2 minutes or until the cachapas are golden crispy on the edges and have set enough that they can be flip. They should have a deep brown color. Cook on the other side for another minute.", "Sprinkle with cheese if available. Serve warm."]
618
kcal
Calories
20
g
Fat
100
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 butter stick plus more for the pan, 6 cups fresh corn about 6 ears, 1/2 cup whole milk, 2 eggs, and more.
Yes, Cachapas Venezuelan Fresh Corn Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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