Cachapas- Corn Pancakes (Venezuelan Cuisine)

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
Servings:
2
Category:
Breakfast
Cuisine:  Venezuelan
Ingredients:
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
Instructions:
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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15 thoughts on “Cachapas- Corn Pancakes (Venezuelan Cuisine)”

  1. Wow ! Look delicious I am ready to eat??.?
    Mouth watering ……?
    *******************************************
    friends i tried this recipe plz share
    ****************************************
    RECIPE: Spicy Chicken Wings Recipe
    —————————————————————
    Ingredients:

    Chicken wings, with skin – 8 – 10 nos

    For the marinade:

    Salt – to taste

    Garlic, chopped – 1 tsp

    Soya sauce – 1 tbsp

    Oregano – ½ tsp

    Lemon juice – 1 tbsp

    Black pepper, crushed – 1 tsp

    For the Sauce:

    Spring onions, finely chopped – 2 tsp

    Vinegar – 1 tbsp

    Brown sugar – 1 tsp

    Tomato ketchup – 1 tbsp

    Chilli sauce – 1 tbsp

    Directions:

    1. In a mixing bowl, add in little salt, finely chopped garlic, soya sauce, oregano, lemon juice and freshly crushed black pepper. Mix this marinade well.

    2. Add the chicken wings in the marinade and coat it well. Rest the marinated chicken wings in the fridge for at least 2 hrs.

    3. Sprinkle some flour over the chicken wings and mix well. Repeat this for about 2 to 3 times. (This will help in giving a nice texture and crispness to the chicken wings on frying.)

    4. Preheat the airfryer at 180 degree C for 3 mins.

    5. Remove the tray and drop in the marinated chicken wings and fry for 6 minutes at 180 degree C.

    6. After 3 minutes, remove the tray and toss the wings and fry again.

    7. In another bowl, take finely chopped spring onions, vinegar, brown sugar and mix well until the sugar melts.

    8. Add tomato ketchup, chilli sauce and mix well.

    9. After 6 mins, open the tray and coat the chicken wings with the sauce and refry them again for 2 to 3 minutes.

    10. Remove and serve hot

    http://www.reciflix.com/#!/reciflix/category/nonveg/chickencurries/recipes/Spicy-Chicken-Wings-Recipe-with-Philips-Airfryer-by-VahChef

  2. I have actually read a lot of your blog posts in the last hour. I really enjoy what you are doing here. (And as a writer of fantasy novels, I'm enjoying looking at different aspects of that when you go through them in blog post). And truly, I love world-culture building. happycookerz

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