Total Time
Prep 10 mins
Cook 5 mins

Este plato es tipico comerlo por la calle en venezuela, como almuerzo en un puestecito ambulante. Esta buenisimo, sobre todo si te gusta el maiz.

Ingredients Nutrition

  • 4 cups tender corn kernels (canned corn may be used)
  • 3 teaspoons salt
  • 34-1 cup water (depending on how tender the corn is)
  • 34 cup sugar


  1. Mix all the ingredients in a blender.
  2. The mix should become thick and heavy.
  3. If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
  4. Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
  5. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
  6. Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).
Most Helpful

These are good! They remind me of hoe cakes my mama used to make.

Elizabeth Fullerton October 23, 2001

I had a hard time making these. I wonder if it has anything to do with type of corn used? The puree wouldn't thicken so I added corn tortilla flour (masa harina) . I had to make a couple to get the hang of it, as those came out undercooked and fell apart.They take a long time to get crispy on the underside, but once they are golden brown, they are actually very good. Thank you for posting. Made for Fall PAC.

Mami J October 10, 2009

i was so excited about finding this recipe and then fully bummed when it didn't turn out well. i tried with all my might, but i couldn't get the cachapas to work like pancakes, they kept running all over the frying pan, and my batter was quite thick and heavy. so i figured the only way to salvage was to serve it as polenta, but it was so damn sweet, neither i nor BF could finish it. and i added only a 1/2 cup of sugar instead of the 3/4 cup. maybe i'll try again with some flour or cornmeal added. sigh.

Milla April 07, 2002