Cachapas
HB-12971 · Hand-built original
Venezuelan corn pancakes blended with egg, flours and sugar, griddled golden and folded around melted mozzarella. Sweet, savory and cheesy, with crisp edges and a soft corn center.
Makes 4242 kcalVegetarianDiabeticRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 1 large egg
- 2 cups fresh (or frozen, thawed) corn kernels
- ¼ cup all-purpose flour
- ¼ cup corn flour (preferably PAN)
- 1 Tbsp. sugar
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- Vegetable oil (for pan)
- 1 cup shredded low-moisture mozzarella (about 4 oz.), divided
- Hot sauce (for serving; optional)
Method
- Blend the egg, corn kernels, all-purpose flour, corn flour, sugar and salt with 1/4 cup of water for about 30 seconds until the cachapa batter is mostly smooth.
- Brush a small nonstick skillet with vegetable oil over medium heat and add a 1/3-cup scoop of batter, swirling it into a 6-inch round.
- Cook the round for about 2 minutes until golden underneath with bubbles and dry spots on top, then flip it and cook for about 1 minute more.
- Top the flipped pancake with 1/4 cup of the mozzarella and fold it in half like a taco so the cheese melts inside.
- Repeat the griddling with more oil and the remaining batter and cheese, serving the cachapas warm with hot sauce if using.
Nutrition (per serving, where published)
242 kcalCalories
12.8 gProtein
30.2 gCarbs
9.2 gFat
3.7 gSaturates
3.6 gFibre
0.1 gSugars
214 mgSodium
65 mgCholesterol
359 mgPotassium
211 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data