Cachapas a must when in Venezuela you can find them everywhere. There are a number of different versions from dead easy using canned creamed corn to this more elaborate and my favourite recipe below.


  • 5 ears uncooked corn

  • 3 tablespoons unsalted butter

  • 3 large eggs

  • ¾ cup whole milk

  • 2 cups mozzarella

  • ¼ cup all-purpose flour

  • ¾ cup cornmeal (Harina Pan)

  • 1 ½ tablespoons coarse salt

  • 1 teaspoon freshly ground black pepper

  • about ¼ cup vegetable oil


  • 1.

    Cut enough kernels from cobs to measure 2 ½ cups. In a food processor pulse the corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together the butter, eggs and milk. Coarsely grate mozzarella and in a large bowl stir together with the corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.

  • 2.

    In a large non-stick heavy flat pan or skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop ⅛ -cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 ¾ minutes.

  • 3.

    Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in the middle of a 180°C oven until hot, about 15 minutes.

Nutritional information

Nutritional analysis per serving (15 servings)

  • Energy 320kj
  • Fat Total 22g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 22g
  • Sugar 3g
  • Sodium 260mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Harina Pan can be bought through Latin Deli

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