Cachapas is traditional Venezuelan breakfast recipe which made from sweet corn. They are very popular as street food. For this recipe, you have to made cachapas as pancake with fresh ground paste of corn as thick batter. Cachapas is slightly thicker and chunky form because of the corn kernel’s pieces.
Mostly cachapas, corn pancakes served with cheese or any meat. They can be prepared as starter or great option as a breakfast meal with hand cheese and fried pork or fried vegetables.
Cachapas- Corn Pancakes
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
2 Cup Corn Kernels, frozen or fresh
4 Tbsps. Cornstarch
1 Tbsp. Olive oil
1/2 Tbsp. Sugar
1 Tsp. Salt
Water, for smooth thick batter
Wash and clean the frozen corn. Combine corn, cornstarch, butter or olive oil, sugar, salt in grinder and mix until smooth and thick batter consistency. Add water as needed to give nice texture to batter.
Heat the heavy non-stick pan on medium flame, grease with butter or oil and pour ½ cup batter over pan and spread it. When bubbles appear, turn it and cook it from both sides until to golden.
Repeat the same process with the remaining batter. Serve hot with butter, cheese or whatever you like.
Notes: You can use milk instead of water and add more sugar if you prefer more sweet in taste.
Tags: breakfast recipes, Venezuelan cuisine, international breakfast, cachapas recipes, cornpancakes, corn pancake recipes, gluten free pancake, blogging marathon, snacks, street food, starter, appetizers, corn recipes, gluten free recipes, pancake recipes.
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