Description
Discover the authentic taste of Venezuela with these irresistible Venezuelan Sweet Corn Cachapas. These fluffy, golden-brown corn pancakes are a beloved street food and a must-try for corn lovers.
Ingredients
– 2 cups fresh corn kernels
– 1 cup all-purpose flour
– 1 cup milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 tablespoons unsalted butter, for cooking
Instructions
1. In a large bowl, combine the fresh corn kernels, flour, milk, eggs, baking powder, and salt. Whisk until the batter is smooth and well-combined.
2. Heat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter.
3. Scoop about 1/4 cup of the batter onto the hot surface, spreading it slightly to form a round pancake.
4. Cook the cachapas for 2-3 minutes per side, or until golden-brown and cooked through.
5. Repeat with the remaining batter, adding more butter to the pan as needed.
6. Serve the Venezuelan Sweet Corn Cachapas warm, with your favorite toppings or accompaniments.
Notes
For extra flavor, you can add a pinch of cumin or a touch of grated cheese to the batter. These cachapas are best enjoyed fresh, but any leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Tarts, Toasts & Flatbreads
- Method: Stovetop
- Cuisine: Venezuelan