Corn Pancakes With Cheese Or Cachapas De Carabobo 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

FRESH CORN PANCAKES TOPPED WITH CHEESE: CACHAPAS



Fresh Corn Pancakes Topped with Cheese: Cachapas image

Provided by Tyler Florence

Categories     side-dish

Yield 4 corn pancakes

Number Of Ingredients 5

2 ears fresh corn
2 tablespoons masa harina
Pinch kosher salt
1 teaspoon canola oil
1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted)

Steps:

  • Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.

VENEZUELAN CORN PANCAKES (CACHAPAS)



Venezuelan Corn Pancakes (Cachapas) image

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

4 cups fresh corn kernels (6 to 8 ears of corn)
3 teaspoons salt
3/4 cup Splenda sugar substitute
1/4 cup light maple syrup
1 cup skim milk, depending on how tender the corn is
cooking spray

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

CORN PANCAKES WITH CHEESE OR CACHAPAS DE CARABOBO



Corn Pancakes With Cheese or Cachapas De Carabobo image

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

5 cups corn
1/4 cup heavy cream
1 egg
2 tablespoons cornflour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 cup cooking oil
12 ounces gouda cheese (cut into 12 sticks)

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

CACHAPAS (VENEZUELAN CORN PANCAKES WITH CHEESE)



Cachapas (Venezuelan corn pancakes with cheese) image

Crispy corn pancakes packed with fresh sweet corn, oozing with melted cheese, and finished with fresh toppings and hot sauce.

Provided by Lindsey

Time 20m

Number Of Ingredients 8

1 cup Pan Sweet Corn Mix
1 cup water
1/4 cup milk
1 ear fresh corn, cut off the cob
1/4 tsp salt
1 cup queso Oaxaca, shredded (Can sub mozzarella )
1/2 cup Cotija cheese, crumbled (Can sub feta)
1 1/2 tbsp butter, divided

Steps:

  • Whisk together sweet corn mix, water, milk, fresh corn kernels, and salt. Heat a small sauté pan over medium heat and add 1/3 of the butter (1/2 tablespoon). Once melted, add 1/3 of corn batter and spread out slightly with spoon. Let cook untouched over medium heat for 3 minutes. Flip over. Sprinkle 1/3 of shredded cheese over top of cachapa (do not fold over yet). Cook for 3 more minutes (cheese side up). Then, sprinkle with crumbled cheese, fold in half, and remove from pan. Repeat two more times.

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