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Cachapas

Cachapas created by Food.com

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:
15mins
Yields:
Units:

ingredients

  • 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

directions

  • 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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RECIPE MADE WITH LOVE BY

@Daniel Aguilar
Contributor
@Daniel Aguilar
Contributor
"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."
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  1. yokondabg
    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
  2. Mami J
    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
  3. Food.com
    Cachapas Created by Food.com
    Reply
  4. Milla
    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
  5. Elizabeth Fullerton
    These are good! They remind me of hoe cakes my mama used to make.
    Reply
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