Cachapas (Venezuelan sweetcorn pancakes with cheese)
Sweet, golden corn pancakes folded around melting cheese. A Venezuelan street food that is just as good for breakfast.
- Time35 min
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 458kcal
- 19.5gcarbs
- 9.5gof which sugars
- 33.9gfat
- 20.9gsaturates
- 20.5gprotein
- 3.1gfibre
- 2.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the sweetcorn, cornmeal, egg, milk, sugar, salt and 30 g melted butter in a blender. Blitz to a thick, slightly textured batter, not completely smooth. Leave to sit for 5 minutes so the cornmeal can swell.
- 2
Heat a non-stick frying pan over a medium-low heat and melt a little butter. Spoon in about 4 tbsp of batter and spread to a round about 10 cm wide and 1 cm thick.
- 3
Cook for 3 to 4 minutes, until the edges are set and bubbles appear on top. Slide a wide spatula underneath and turn carefully. Cook for 2 minutes more.
5 min - 4
Lay a handful of mozzarella on one half, fold the cachapa over and cover the pan for 1 minute so the cheese melts. Keep warm in a low oven while you cook the rest, adding more butter to the pan as needed.
- 5
Serve hot with a little butter melting on top. You should get 8 cachapas.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
