2 Reviews

This is actually a Latin American dish called "cachapas" (in Venezuela) like corn pancakes but much healthier and tastier. Try them filled with white cheese (halloumi works nicely), shredded pork, avocado or/and fried sweet plantains (all or only one of the above), bend it in half, to sort of contain all the ingredients or if you are only using cheese, to allow the cheese to melt in between both hot surfaces. Put in some butter and enjoy :D I was so happy to find a recipe in english I'm always trying to explain what cachapas ae and will now be redirecting people to this english recipe.

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Karina G. August 25, 2015

Wow, were these tasty corn cakes ever good. I made 1/2 the recipe, exactly as written and ended up with 6 beautiful big pancakes. The corn cakes were fragile, light, thin, gritty and flavorful. I used coconut oil to fry them , wow was it good with the cornmeal. These cakes are very fragile, let them set up a bit before turning and be very gentle with them. If they are mushy when you go to turn, let them set up more. They finish setting as they cool. I cooked mine on med low for two or three minutes before turning. Garnished with maple syrup for a memorable treat. The maple syrup penetrates the cakes beautifully. Thanks for sharing this wonderful recipe.

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Baby Kato June 08, 2014
Corn Cakes from Readyville Mill