Cachapa Corn Pancake Batter and Griddled Cachapas

Name: Cachapa Corn Pancake Batter and Griddled Cachapas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 3 cups (480 g) sweet corn kernels, fresh (from about 4 large ears) or frozen and fully thawed, drained; ⅓ cup (50 g) fine yellow cornmeal or masarepa (pre-cooked corn flour); 2 tablespoons (25 g) granulated sugar; ¾ teaspoon (4 g) kosher salt; 3 tablespoons (42 g) unsalted butter, melted and cooled slightly; ¼ cup (60 ml) whole milk, at room temperature; 1 tablespoon (14 g) unsalted butter, for greasing the griddle, plus extra for serving if desired; 8 ounces (225 g) queso de mano, or low-moisture mozzarella, sliced about ¼ inch (6 mm) thick (optional)

From the MyKitchenBank Kitchen

A fresh, sweet Venezuelan corn pancake batter made by blending whole kernels with a little cornmeal, sugar and butter, then griddled until golden and lacy at the edges. Fold around melted cheese for the classic street-food way to eat it.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 6 cachapas (5-inch/13 cm), roughly 3 cups (700 ml) batter

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Ingredients

4 servings

For the batter
3 cups (480 g) sweet corn kernels, fresh (from about 4 large ears) or frozen and fully thawed, drained
⅓ cup (50 g) fine yellow cornmeal or masarepa (pre-cooked corn flour)
2 tablespoons (25 g) granulated sugar
¾ teaspoon (4 g) kosher salt
3 tablespoons (42 g) unsalted butter, melted and cooled slightly
¼ cup (60 ml) whole milk, at room temperature
For cooking and serving
1 tablespoon (14 g) unsalted butter, for greasing the griddle, plus extra for serving if desired
8 ounces (225 g) queso de mano, or low-moisture mozzarella, sliced about ¼ inch (6 mm) thick (optional)

Equipment (6)

Blender or food processor
12-inch (30 cm) nonstick skillet or flat griddle
Wide thin spatula
½-cup (120 ml) measuring cup or ladle
Sharp knife and cutting board (for fresh corn)
Small saucepan or microwave-safe bowl for melting butter

Steps

Before you start

Use the sweetest corn you can find: fresh yellow or white ears in season, or frozen kernels fully thawed and drained.
Melt the 3 tablespoons of butter and let it cool for a few minutes so it won't scramble anything or cook the batter in the blender.
The batter needs a 10-minute rest so the cornmeal can absorb liquid; it is thicker than American pancake batter and should fall from a spoon in a slow ribbon.
Have a wide spatula ready. These pancakes are tender and need to be flipped confidently and fully set on the first side.

1
Prepare the corn
- If using fresh corn, shuck the ears and stand each one upright in a wide bowl.
- Slice downward with a sharp knife to remove the kernels, cutting close to the cob, until you have 3 cups (480 g).
- If using frozen corn, make sure it is fully thawed and pat off excess water with a clean towel.
- Melt the 3 tablespoons of batter butter and set aside to cool.
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Ready when: You have 3 level cups of loose, dry-looking kernels.
Tip: Wet thawed corn makes a runny batter that won't set on the griddle, so blot it well.
2
Blend the batter
- Put the corn, cornmeal, sugar, salt, cooled melted butter and milk in a blender.
- Pulse 8 to 10 times, then blend on medium for about 20 to 30 seconds.
- Stop and scrape down the sides once.
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Ready when: The batter is thick and coarse-textured, like loose porridge, with small bits of corn still visible. It should not be completely smooth.
Tip: Don't over-blend into a smooth purée; some texture gives cachapas their characteristic bite.
3
Rest the batter
- Pour the batter into a bowl and let it stand at room temperature for 10 minutes so the cornmeal can hydrate and thicken.
- Stir briefly before using.
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Ready when: The batter slowly falls from a spoon in a thick ribbon and holds a mound for a moment.
Tip: If it still seems pourable like cream, stir in 1 tablespoon more cornmeal. If it's stiff as paste, stir in 1 tablespoon milk.
4
Heat the griddle
- Set a 12-inch (30 cm) nonstick skillet or griddle over medium-low heat for 3 minutes.
- Add about ½ tablespoon of the griddle butter and swirl or brush to coat the surface thinly.
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Ready when: A drop of batter sizzles gently on contact, not violently.
Tip: Too-high heat browns the sugary batter before the center sets. Keep it at medium-low.
5
Pour and cook first side
- Pour or scoop about ½ cup (120 ml) batter onto the griddle and spread it gently with the back of the cup into a round about 5 inches (13 cm) across and ½ inch (1 cm) thick.
- Cook 2 or 3 cachapas at a time, leaving 2 inches (5 cm) between them.
- Cook for 3 to 4 minutes without moving them.
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Ready when: The edges look dry and set, small bubbles form and pop on the surface, and the underside is golden brown when you peek with the spatula.
Tip: Flipping too early will make the cachapa tear. Wait until the edges are fully matte and lift easily.
6
Flip and finish
- Slide a wide spatula fully under each cachapa and flip in one confident motion.
- Cook the second side for 2 to 3 minutes, pressing very lightly once, until golden with a few deeper brown spots.
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Ready when: Both sides are golden and the center feels springy, not wet, when pressed gently.
Tip: Wipe the pan and add a little more griddle butter between batches so every batch browns evenly.
7
Add the cheese
- For each cachapa, lay about 2 ounces (55 g) of sliced cheese on one half and let it sit on the griddle for 1 minute with the heat on medium-low.
- Fold the plain half over the cheese like a taco and press gently.
- Cook another 30 to 60 seconds.
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Ready when: The cheese is soft, glossy and starting to ooze at the edges.
Tip: If skipping the cheese, simply brush the hot cachapas with butter and serve flat.
8
Repeat and serve
- Cook the remaining batter in the same way, re-greasing the pan lightly between batches, for 6 cachapas in total.
- Serve immediately, hot, with a little extra butter on top if you like.
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Ready when: All cachapas are golden brown on both sides and the cheese is melted.
Tip: Keep finished cachapas on a plate loosely covered with foil for up to 10 minutes while you cook the rest.

Good to know

Tips

Sweetness varies by corn. If your corn is less sweet, add 1 extra teaspoon of sugar; if very sweet, reduce the sugar slightly.
Make a test cachapa first. If it spreads too thin or tears, rest the batter 5 more minutes or stir in 1 tablespoon cornmeal.
Keep the heat at medium-low and be patient; the high sugar content means these brown fast.
Serve with cream-style fresh cheese, sour cream or crumbled salty cheese, and traditionally alongside fried pork (cochino frito).

Make ahead

"The batter can be blended up to 4 hours ahead and refrigerated in a covered container. Stir well and add a splash of milk if it has thickened too much before cooking. Already-cooked cachapas can be made a day ahead and reheated."

Storage & reheating

"Room temperature: cooked cachapas up to 2 hours. Fridge: keep cooked cachapas in an airtight container with parchment between them for up to 3 days; unused batter up to 24 hours (stir before using). Freezer: freeze cooked, unfilled cachapas with parchment between them for up to 2 months. Reheat in a dry nonstick skillet over medium-low heat for 2 to 3 minutes per side (4 minutes per side from frozen), then add cheese and fold."

Substitutions

queso de mano, or low-moisture mozzarella → Oaxaca cheese, fresh mozzarella (patted dry) or Monterey Jack. Use a good melting cheese. A salty counterpart like queso de mano or a bit of feta crumbled in balances the sweet corn.
fine yellow cornmeal or masarepa (pre-cooked corn flour) → Masa harina or fine-ground white cornmeal. Masa harina gives a more tortilla-like flavor; coarse polenta-style cornmeal will make the cachapas gritty.
whole milk → Heavy cream or unsweetened oat milk. Cream makes richer cachapas; oat milk keeps them dairy-light. Use the same amount.
unsalted butter → Neutral oil such as canola or vegetable oil. Use 3 tablespoons (45 ml). Flavor will be less rich.