Cachapas: the Recipe to Make Venezuelan Fresh Corn Pancakes for a Quick Dinner or a Light Lunch!

Are you a lover of pancakes? Are you also a lover of foreign cuisine? Well, then, this is the right mix for you! Cachapas are a typical dish of Venezuelan cuisine made with corn, a gluten-free preparation,  that resembles a pancake – which can be both savory and sweet – traditionally sold as street food together with arepas.

Preparing them at home is really simple: we start with fresh corn cobs, from which we will obtain the corn kernels that will be combined with milk and corn flour, blended until a smooth batter is obtained, similar to that of American pancakes. The cachapas will then be cooked for a few minutes in a lightly greased pan, then filled with grated cheese, which recalls the queso de mano traditionally used in this preparation.

What are Cachapas?

Cachapas (pronounced kah-CHA-pahs), which translates to "corn pancakes" in English, are a cherished Venezuelan dish with roots in the indigenous cuisine of northern South America's Native American tribes. Made from ground fresh corn, these savory pancakes were originally cooked on clay griddles known as "budares." Over centuries, cachapas evolved, influenced by Spanish colonization and local agricultural practices, becoming a beloved staple in Venezuelan street food culture. Today, they are typically enjoyed with fresh cheese, meats, or various fillings, reflecting the country's rich agricultural heritage and vibrant culinary traditions. Similar to American corn pancakes or johnnycakes, their popularity continues to spread, celebrated for their unique blend of sweet corn flavor and versatility in pairing with diverse ingredients.

Tips to Make the Best Cachapas

• For the best flavor, use fresh corn cobs. Fresh kernels offer a natural sweetness and moisture that canned or frozen corn can't match. If fresh corn is unavailable, opt for high-quality frozen corn as an alternative.
• Make sure your pan is hot before pouring the batter. Medium heat is ideal; it ensures the cachapas cook evenly without burning. A properly heated pan helps achieve that perfect golden-brown color.
• Lightly oil the pan to prevent sticking and to give the cachapas a nice crispy edge. Too much oil can make them greasy, while too little can cause them to stick.
• Cachapas are delicate, so use a wide spatula to flip them gently. Cook them for about 2 minutes on each side or until they are golden brown and cooked through.
• Shredded cheese that melts well, like mozzarella or a mild white cheese, is perfect for cachapas. Adding the cheese while the cachapa is still on the pan ensures it melts beautifully when folded.
• While traditional cachapas are made with cheese, don’t be afraid to experiment with other fillings. Try adding ham, avocado slices, or even pulled pork for a delicious twist.
• Cachapas are best enjoyed fresh off the pan while they're still warm and the cheese is melty. Serve immediately for the best taste and texture. If you’re making a large batch, keep the cooked cachapas warm in a low oven (around 200°F or 90°C) until you’re ready to serve. This way, they stay warm and delicious without drying out.

Are Cachapas the Same Thing as Arepas?

Cachapas are sweet corn pancakes made from fresh corn kernels blended into a batter, resulting in a naturally sweet and tender texture. They are typically enjoyed with cheese or various fillings and have a distinctive sweet flavor due to the fresh corn. Arepas, on the other hand, are made from pre-cooked cornmeal (masa harina), which is mixed with water and salt to form a dough. They are then shaped into disks and grilled, baked, or fried, resulting in a savory, crispy exterior with a soft interior. Arepas are versatile and can be stuffed or topped with an array of ingredients, making them more like a sandwich. While cachapas boast a sweet, pancake-like quality, arepas offer a more neutral taste, allowing for endless savory fillings.

Can I Use Canned Corn Instead of Fresh Corn?

Yes, but only if fresh corn is unavailable. If using canned corn, make sure to drain it well before blending with the other ingredients.

What is The Best Type of Cheese for The Filling?

The best type of cheese for the filling in cachapas is one that melts well, such as mozzarella or a mild white cheese like queso fresco. These cheeses provide a creamy texture and complement the sweet corn flavor perfectly.

How Can I Prevent My Batter From Becoming Runny?

The batter for cachapas might be runny if there's too much liquid or not enough cornflour. Ensure you measure the ingredients accurately and blend the mixture until it reaches a thick consistency. If it's still too runny, try adding a bit more cornflour to achieve the desired thickness.

Can I Cook These in The Oven?

Not really! Cachapas are traditionally cooked on a stovetop pan for the best texture and flavor. While you could try baking them in the oven, it may not yield the same crispy edges and tender interior. Stovetop cooking is recommended for authentic results.

Can I Use a Non-Stick Pan?

Yes, you can: it helps prevent sticking and makes flipping the cachapas easier, ensuring they cook evenly and maintain their shape.

Are Cachapas Gluten Free?

Yes, cachapas are gluten-free: they are made from corn, cornflour, milk, cheese, and salt, none of which contain gluten.

Can I Make These In Advance?

Yes, cachapas can be made in advance. To keep them fresh, store them in an airtight container in the refrigerator and reheat them in a pan or microwave before serving. This ensures they retain their texture and flavor.

Are Cachapas Vegan?

Cachapas are not vegan because they contain milk and cheese. To make them vegan, you can use plant-based milk and vegan cheese alternatives.

Can I Freeze Cachapas?

Yes! To do so, place a piece of parchment paper between each cachapa to prevent sticking, then store them in an airtight container or freezer bag. Reheat them in a pan or microwave before serving.

More South American Recipes You Can Try Your Hand At!

Pan De Jamon

Egg Filled Arepas

Colombian Empanadas

Bunuelos Colombianos

How to Store Cachapas

Store leftover cachapas in an airtight container in the refrigerator. They will keep for up to 3 days. Reheat them in a pan or microwave before serving to enjoy them warm and fresh.

How to Make Cachapas

Clean the corn cobs, removing leaves and husks. Using a sharp knife cut off the corn kernels from the cob.

Mix the corn with milk and cornflour and add a pinch of salt.

Using a powerful blender, blend together all of the ingredients until a thick batter starts to form.

Heat up a pan with some oil over medium heat and pour a full ladle of corn batter in the middle of the pan, spread it out, forming a circle. Cook for around 2 minutes, then flip and cook for 2 minutes more.

Sprinkle some cheese on top of the corn pancake.

Fold the cachapa in half and let it brown on both sides. Repeat the same process with the leftover batter and cheese.

Enjoy the cachapas while still warm and stringy!