Cachapas
Delightful corn pancakes from Venezuela, cachapas offer a sweet and savory flavor that can be enjoyed for breakfast, snack, or dessert.
Ingredients
For the batter
- 2 cups fresh corn kernels Use fresh sweet corn for the best flavor.
- 2 tablespoons sugar Adjust the sugar based on your taste.
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup corn flour Can substitute with all-purpose flour.
- 1/2 cup milk
- 2 tablespoons butter For cooking.
Optional toppings
- cheese For a savory touch.
- honey For a sweet finish.
- savory toppings Such as herbs, spices, or cooked meat.
Instructions
Preparation
- Blend fresh corn kernels with sugar, salt, and milk until smooth.
- In a bowl, combine the corn mixture with corn flour and baking powder to form a batter.
Cooking
- Heat a non-stick skillet over medium heat and melt some butter.
- Pour a ladle of batter onto the skillet and cook until golden brown on one side, then flip and cook the other side.
Serving
- Serve warm with cheese, honey, or your choice of savory toppings.
Notes
If you have leftovers, let them cool completely, store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to a month. Reheat in a skillet or microwave before serving. Consider adding herbs or spices for variations.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 4gSodium: 300mgFiber: 3gSugar: 4g
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