How to make Venezuelan Cachapas - Full recipe in description

Mix all ingredients together in a blender or food processor to make a thick batter, similar to that of pancakes.

If the corn you are using is sweet enough, you may skip the sugar.

If the corn you are using is juicy enough, you may skip the egg and milk or adjust amount to get a thick consistency.

Let rest for 15 minutes and the mixture will get significantly thicker.

Butter a heavy skillet over medium flame.

Add about 1/2 cup of the batter, spreading it out with the ladle.

If you wish to make filled cachapas, you can place a thin slice of cheese in the middle and cover it with a little more batter.

Cover and let cook for about 5-7 minutes or until you see bubbles on the surface.

Flip the cachapa to cook on the other side for another 5 minutes.

Serve hot with butter and a soft fresh white cheese.

Equipment Needed

Dietary

Allergens