Delicious and Easy Cachapas (Venezuelan Corn Pancakes)

Cachapas, often described as Venezuelan corn pancakes, are a delightful treat made from fresh corn combined with a variety of ingredients such as milk, egg, wheat flour or cornstarch for consistency, sugar, and salt. They are typically stuffed with cheese and are beloved in Venezuela, where dedicated restaurants offer a wide array of fillings ranging from cheese to chicken.

Making cachapas is a breeze, especially with a simplified version adapted to American kitchens.

Instead of laboriously shucking fresh corn, canned corn kernels without added sugar are used. Combined with skim milk, a couple of tablespoons of cornstarch for consistency, an egg, and Stevia, this mixture is processed in a blender until roughly smooth.

The batter is then cooked on a non-stick skillet, just like a regular pancake, and served with fillings of choice. Cottage cheese is a personal favorite due to its low points value, perfectly complementing the cachapas.

Why you should try Cachapas

• This recipe is Weight Watchers-friendly, offering a low points option for a diverse breakfast alternative.
• The fiber from corn keeps you feeling full until lunchtime, a desirable aspect for those watching their calorie intake.
• The ingredients are budget-friendly and readily available.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: Makes about 6 cachapas, 2 cachapas is a good serving size

Ingredients:

• 3 cups canned corn kernels, drained (510 g)
• ½ cup skim milk (120 ml)
• 2 packets Stevia
• ½ teaspoon salt
• 1 large egg
• 2 tablespoons cornstarch (20 g)
• 1 teaspoon vegetable oil
• Pinch of salt

Instructions:

1. Blend the Ingredients: In a blender, combine the drained canned corn kernels, skim milk, Stevia, salt, egg, and cornstarch. Blend until the mixture is smooth and well combined.

2. Cook the Cachapas: Heat a non-stick skillet or griddle over medium heat and add a teaspoon of vegetable oil. Once the oil is hot, pour about 1/2 cup of the batter onto the skillet, spreading it out into a circle with the back of a spoon or ladle.

3. Cook the cachapa for about 3-4 minutes on each side, or until golden brown and crispy. Flip carefully using a spatula.

4. Repeat the process with the remaining batter, adding more oil to the skillet as needed.

Variations and Substitutions

While cachapas have limited variations, experimentation with fillings is encouraged, much like crafting a sandwich to one’s taste. Options range from turkey ham to shredded chicken akin to pollo pibil.

For those seeking to enhance the batter, some regions of Venezuela incorporate anise seeds or a pinch of cinnamon for added flavor. Another interesting addition is grated carrot, improving the overall color and nutritional content of the cachapas.

Tips and Tricks for Making Cachapas

1.  Drain the canned corn kernels thoroughly before blending.

2.  Start with two packets of Stevia in the recipe, adjusting to taste preference; remember, cachapas are mildly sweet, not overly so.

3.  Utilize a non-stick skillet over medium heat and cook the cachapas covered. Once you observe a change in color, gently flip them, starting from the edges.

4.  Fill cachapas immediately after cooking, as they lose flexibility when cooled. If unable to fill right away, wrap them in a kitchen towel to retain warmth and flexibility.

By following these simple steps, you’ll be able to enjoy delicious cachapas that are both nutritious and satisfying, perfect for any meal of the day. So why not give them a try today?

WW Points

Great Value Whole kernel corn 0 points
Egg 0 points
Fat free skim milk 1 point
Stevia leaf herbal extract 0 points
Cornstarch 2 points
Table salt 0 points
Olive oil 1 point