Cachapas Recipes

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CACHAPAS (VENEZUELAN CORN PANCAKES)



Cachapas (Venezuelan Corn Pancakes) image

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

lar1/2 cup crema or sour cream, plus more for serving
Two 15.25-ounce cans whole kernel corn, drained (about 3 cups)
2 large eggs
2 heaping tablespoons sugar
1 1/2 teaspoons kosher salt
1/3 cup arepa flour (pre-cooked white cornmeal; see Cook's Note), such as P.A.N.
Nonstick cooking spray
16 ounces queso duro (hard cheese), queso de mano (fresh, soft white cheese), or mozzarella (see Cook's Note), thinly sliced or shredded
2 tablespoons unsalted butter

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 from Venezuela image

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

2 (15.25 ounce) cans whole kernel corn, drained
¼ cup milk
1 egg
¼ cup masa harina
2 tablespoons white sugar
½ teaspoon salt
4 tablespoons vegetable oil

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



Cachapas: Venezuelan Corn Cake image

Cachapas are pancakes made from fresh corn. These tasty (and easy to make) morsels from Venezuela are sweet, thick and folded to hold your favorite filling.

Provided by Marian Blazes

Categories     Appetizer     Breakfast     Brunch

Time 25m

Yield 4

Number Of Ingredients 6

3 cups corn, fresh or frozen kernels
1 tablespoon cream
1 teaspoon salt
2 tablespoons butter, melted
Optional: 1/4 cup cornstarch
Garnish: butter and cream cheese

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

JIMMY'S CACHAPAS



Jimmy's Cachapas image

I was looking for a recipe for cachapas one day so my husband could have some. He lived in Venezuela for a couple years and this was one of his favorite foods. He said they served these with a thick slice of either jack or mozzarella cheese. Anyway, I found this online and it's from Jimmy's Bronx Cafe.

Provided by Pismo

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

5 ears corn, shucked (I used 2 15.25oz cans of corn)
1/4 cup milk
2 tablespoons sugar (I increased this to 4 tbsp)
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 large egg
3/4 cup finely ground cornmeal
4 tablespoons butter

Steps:

  • In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.
  • Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
  • When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
  • Repeat process with remaining butter and batter.
  • The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350°F oven until heated through.

VENEZUELAN CORN CAKES: CACHAPAS



Venezuelan Corn Cakes: Cachapas image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 15 pancakes

Number Of Ingredients 6

10 ears of corn
2 tablespoons sugar
1/4 cup milk
Pinch salt
Corn oil, for sauteing
1/4 cup sour cream, for garnish

Steps:

  • Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.

CACHAPAS



Cachapas image

Este plato es tipico comerlo por la calle en venezuela, como almuerzo en un puestecito ambulante. Esta buenisimo, sobre todo si te gusta el maiz.

Provided by Daniel Aguilar

Categories     Breakfast

Time 15m

Yield 6 cachapas

Number Of Ingredients 4

4 cups tender corn kernels (canned corn may be used)
3 teaspoons salt
3/4-1 cup water (depending on how tender the corn is)
3/4 cup sugar

Steps:

  • Mix all the ingredients in a blender.
  • The mix should become thick and heavy.
  • If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
  • Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
  • Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
  • Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).

Nutrition Facts : Calories 193, Fat 0.8, SaturatedFat 0.1, Sodium 1166.6, Carbohydrate 47.8, Fiber 2.6, Sugar 25, Protein 3.3

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