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.
- Ready In:
- 4 cups tender corn kernels (canned corn may be used)
- 3 teaspoons salt
- 3⁄4 - 1 cup water (depending on how tender the corn is)
- 3⁄4 cup sugar
- Mix all the ingredients in a blender.
- The mix should become thick and heavy.
- If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
- Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
- Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
- Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).
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First, cachapas is a very delicious recipe that it takes time to find the right texture, I made my own with fresh corn but it needs to be the corn from the summer time, this is the thing: the Venezuelan corn is more dry and hard the corn from here is way to juicy, I do not use water I use milk just a little because the corn has a lot of juice, a little butter, and to give the perfect texture I normally use one of the Venezuelan pre-cooked yellow corn meal (Harina Pan) for 12 fresh corns I use 1/4 of the "Harina PAN" I let rest for at least 20 min, add a little sugar, because cachapas are a little sweet.Reply
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.Reply
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.Reply
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