Description
Cachapas are traditional Venezuelan corn pancakes made from fresh corn.
Ingredients
Scale
- 2 cups fresh corn kernels
- 1/2 cup cornmeal
- 1/4 cup milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons butter
Instructions
- Blend corn kernels until smooth.
- Add cornmeal, milk, sugar, salt, and baking powder. Mix well.
- Heat a non-stick skillet over medium heat.
- Melt butter in the skillet.
- Pour a ladle of batter into the skillet and cook until bubbles form.
- Flip and cook until golden brown.
- Repeat with remaining batter.
Notes
- Serve with cheese or sour cream.
- Use fresh corn for better flavor.
- Store leftovers in the fridge for up to two days.
Nutrition
- Serving Size: 1 cachapa
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Cachapas, Venezuelan pancakes, corn pancakes