With simple ingredients these Cachapas: Venezuelan Corn Cakes make a change from the traditional flour pancake and into the most delicious breakfast treat.
Unlike the traditional thin pancake, this corn cake is thick but airy and light and despite the substantial offering, they are as quick and easy as any pancake. You can experiment using different fillings, either sweet or savory and either are suitably tasty!
To make Cachapas: Venezuelan Corn Cakes, you will need the following ingredients:
In a food processor, blend the corn, cream, salt, melted butter, and cornstarch until you have a smooth, thick batter.
In a skillet over medium-high heat, heat oil.
Add about ¼ - ⅓ cup of the batter to skillet in a circular shape and cook until it begins to bubble and the spatula slides underneath, easily. Flip and cook further on the other side on a low heat. Be careful not to burn the batter. Continue with remaining batter.
Spread pancakes with butter and cheese to fill or top with queso fresco cheese.
Fold pancakes in half and serve!
Change up your breakfast pancakes and serve these Cachapas: Venezuelan Corn Cakes. What do you think? Let us know how you surprise your guests and tag #cookmerecipes on your own posts and pictures online!
Loved the texture of these cachapas corn cakes amazing.
Another brilliant reciepe from my all time favorite, Lilly. Can't wait to see what else you make.
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