Cachapas
Course: Recipe, Snacks, MainServings
6
servingsPrep time
10
minutesCooking time
12
minutesThey are very similar to pancakes, a Latin American dish that has different versions depending on the country – Venezuelan Cachapa and in Colombia, Arepa de Choclo. The consistency is slightly different but follows a similar principle. Meal prep-friendly, kids love them, they’re vegetarian and also gluten-free.
Ingredients
2 cups of corn kernels
1 cup pre-cooked cornflour
1/4 cup milk
1/4 cup palm sugar
1/2 tsp salt
Butter for cooking
Directions
- Blend the Corn: In a blender, combine the corn kernels, Pre-cooked cornflour, milk, palm sugar, and salt. Blend until you have a smooth batter. The batter should have a thick but runny consistency, similar to pancake batter.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil and spread it evenly over the surface.
- Cooking the Cachapas, the process is basically the same as making pancakes. Pour a Sauce Spoon of the batter onto the skillet, spreading it gently to form a round shape. Be super gentle when you flip them.
- Flip and Cook: Carefully flip the Cachapa using a spatula and cook the other side until it’s golden brown, usually about 3 minutes.
- Drizzle them with Feta cheese and more butter. They are so delicious! If you’re like me, you can make an extra batch to freeze in a bag. I do that with the Cachapas and Arepas so I have them ready when I’m busy or feeling a bit lazy and don’t want to cook.”
Notes
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