CACHAPAS (VENEZUELAN CORN PANCAKES)
The sweet-savory flavor is what makes cachapas special. These rustic and thin Venezuelan corn pancakes are filled with cheese.
Provided by Lizet Bowen
Categories Appetizers and Snacks
Time 1h
Number Of Ingredients 8
Steps:
- Add fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste form. Let stand for about 10 minutes for the mixture to thicken. (If your mixture is still too thin, add a little more masa harina or flour to thicken it to a spoon-able consistency.)
- Preheat a 5-1/2 inch frying pan, over medium heat.
- When the pan is hot, add some butter to grease it.
- Pour 1/3 cup of batter into the frying pan, making a circle around the pan.
- Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapa is golden brown.
- Place sliced mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top. These are best if served hot, straight from the skillet.
Nutrition Facts : Calories 222 calories, ServingSize 1
CACHAPAS CORN CAKES RECIPE
Explore a traditional South American dish with our Cachapas Corn Cakes Recipe. This corn cakes recipe is exceedingly simple to make and a delight to eat.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place corn, masa and salt in blender container; cover. Pulse a few times to break up the corn. Remove corn mixture from blender; shape evenly into 8 (3-inch) cakes.
- Heat oil in large nonstick skillet on medium heat. Add the corn cakes; cover. Cook 5 min. on each side or until golden brown on both sides, gently flattening the corn cakes with spatula after turning over.
- Sprinkle with cheese; cover. Remove from heat. Let stand 3 min. or until cheese is melted. Serve warm.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.7968 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.6101 g, Sugar 0 g, Protein 3 g
VENEZUELAN CORN CAKES: CACHAPAS
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: 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
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.
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- In a food processor, pulse the corn until a thick, coarse puree forms. Add the masa, egg yolks, salt, sugar, black pepper and cayenne and pulse until well combined. Scrape the cachapa batter into a bowl.
- In a large nonstick skillet, heat 1 tablespoon of the oil. Scoop 3 slightly heaping ½-cup mounds of batter into the skillet and spread them into 4- to 5-inch rounds. Cover and cook over moderate heat until the tops are set and the edges are beginning to brown, about 6 minutes. Carefully flip the cachapas, cover and cook until browned on both sides and a skewer inserted in the middle of each one comes out clean, about 6 minutes. (Reduce the heat to moderately low if the cachapas brown too quickly.)
- Sprinkle each cachapa with 2 tablespoons of the mozzarella and 1 tablespoon of the queso fresco, cover and cook until the cheese is melted, about 3 minutes. Top each cachapa with a few jalapeño slices and 1 tablespoon of cilantro, then carefully fold them in half and transfer to a platter. Keep warm. Wipe out the skillet and repeat to make 3 more cachapas.
- Sprinkle the cachapas with the remaining 6 tablespoons of queso fresco and 2 tablespoons of cilantro and serve with lime wedges.
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