Cachapas: Venezuelan Corn Cake
These sweet, thick Venezuelan corn pancakes are designed to be folded and filled, offering a tasty and easy-to-make dish.
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Instructions
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Process corn, cream, salt, melted butter, and optional cornstarch in a food processor until a smooth, thick batter forms.
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Heat a lightly oiled skillet over medium-low heat.
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Pour 1/4 to 1/3 cup of batter into the skillet, spreading it into a circle.
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Cook until bubbles appear and the bottom is firm; flip and cook the other side for several minutes, keeping heat low to prevent burning.
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Continue cooking all batter in batches.
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Spread cooked pancakes with butter and cream cheese or top with grated fresh cheese.
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Fold pancakes in half and serve.