Cachapas (Corn Pancakes)
Craving crispy, cheesy goodness? Look no further than cachapas, the irresistible corn pancake that is a Venezuelan street food staple.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: Venezuelan
Keyword: cachapas, corn pancakes, venezuelan pancakes
Servings: 6 3-inch pancakes
- 1 15 3/4- oz can corn drained
- 3 tbls flour
- 2 tbls water
- 1 egg
- 1 tsp sugar
- 1/8 tsp kosher salt
- 1/8 tsp smoked paprika optional
- butter
- cotija cheese
Place: Place all of the ingredients into a food processor or blender.
Pulse: Pulse until combined, but still a little course.
Heat: Heat a griddle over medium-low heat. Coat with some butter.
Ladle: Ladle one scoop of batter onto the griddle.
Cook: Cook until bubbles start to pop on the surface.
Flip: Flip. Continue cooking until browned.
Serve: Serve on a plate with a pat of butter and a sprinkling of cotija cheese.
Serving: 1g | Calories: 85kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 188mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.5mg