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 (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: 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
FRESH CORN PANCAKES TOPPED WITH CHEESE: CACHAPAS
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 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.
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
FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
CILANTRO CORN PANCAKE
Make and share this Cilantro Corn Pancake recipe from Food.com.
Provided by dicentra
Categories Corn
Time 20m
Yield 12 pancakes
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, baking powder, baking soda, sugar and salt.
- Stir in cornmeal.
- In another bowl, lightly beat egg.
- Add yogurt, oil, corn chiles, cilantro and scallions.
- Add to dry ingredients until combined.
- Place a large skillet over medium high heat. Brush with oil, then drop batter by large tablespoons onto griddle.
- Cook until tiny holes form on each pancake.
- Turn pancakes and brown the other side.
Nutrition Facts : Calories 84.1, Fat 3.7, SaturatedFat 0.9, Cholesterol 18.1, Sodium 148.5, Carbohydrate 10.8, Fiber 0.8, Sugar 2, Protein 2.5
CORN PANCAKES WITH SALSA
Much easier to make than it sounds. This is a great light dinner for summer or makes a great weekend lunch.
Provided by choclover
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
- Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
- Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
- To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
- Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
- Serve hot with the salsa.
- Variations- use basil in place of corriander or cucumber in place of avocado.
Nutrition Facts : Calories 985.4, Fat 30.8, SaturatedFat 6.6, Cholesterol 17.1, Sodium 1012.9, Carbohydrate 164.4, Fiber 23.1, Sugar 6.2, Protein 28.9
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
- Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
- Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
- Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
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 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
SWEET CORN PANCAKES
Make and share this Sweet Corn Pancakes recipe from Food.com.
Provided by KansasGirl
Categories Breakfast
Time 15m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients with a wire wisk. Cook on medium high heat just like a regular pancake. Cook until golden brown on both sides.
Nutrition Facts : Calories 363.2, Fat 5.6, SaturatedFat 1.4, Cholesterol 117.7, Sodium 817.1, Carbohydrate 69.3, Fiber 2.7, Sugar 19.3, Protein 9.9
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