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Cachapa: photo of the dish
Illustrative photo: Wilfredor — CC BY-SA 3.0, Wikimedia Commons
Breakfast

Cachapa

A thick pancake of fresh blended corn, cooked in a pan and often filled with melting cheese. Soft and lightly sweet, it's eaten for breakfast or dinner in the Llanos and throughout Venezuela.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

661 kcal per serving

Protein
22.7 g
Carbohydrates
66 g
of which sugars
15.8 g
Fat
32.8 g
of which saturated fat
16.3 g
Fiber
5.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Strip the corn kernels from the cobs using a knife, or thaw the frozen corn. Blend it with the milk until you have a fairly smooth purée.
  2. Add the cornmeal, sugar, salt and melted butter. Mix well to get a thick batter, similar to a thick pastry cream. Let it rest for 10 minutes.
  3. Heat a nonstick pan over medium heat and lightly oil it. Pour in a large ladleful of batter to form a disc about 1 cm thick.
  4. Cook for 4 to 5 minutes without touching it, until the underside is golden and bubbles appear on the surface. Turn carefully and cook for 4 more minutes.
  5. Place cheese slices on one half of the cachapa, fold it in two and let the cheese melt for 1 minute with the lid on.
  6. Serve hot, with fresh cream cheese or a spoonful of crème fraîche.

Variations and tips

Sweet version. Replace the cheese with dulce de leche or sweetened fresh cheese.

With what you can find here. If fresh corn is hard to find, drained canned sweet corn works very well.

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Original Ecomely recipe.