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Soft, slightly sweet corn pancakes filled with melted buffalo mozzarella cheese, perfect for a quick meal or satisfying snack with crispy edges and a tender inside.

  • Total Time: 20–25 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 400 g Sweet Corn (canned or fresh)
  • 1 large Egg (binder)
  • 35 g All-Purpose Flour (enhances browning)
  • 1 teaspoon Salt (balances sweetness)
  • 2 tablespoons Granulated Sugar (adds sweetness)
  • 2 tablespoons Vegetable Oil (for frying)
  • 250 g Buffalo Mozzarella Cheese (sliced)
  • 2 tablespoons Unsalted Butter (adds richness)

Instructions

  1. Combine sweet corn, egg, all-purpose flour, salt, and granulated sugar in a blender; pulse 30–40 seconds until mostly smooth but still slightly textured.
  2. If time allows, let the batter rest 10–15 minutes.
  3. Heat a non-stick skillet over medium heat and add vegetable oil; warm 2–3 minutes until shimmering, testing with a drop of batter to ensure it sizzles.
  4. Use a ladle to pour about 60 ml of batter into the skillet and gently spread into a 4-inch round.
  5. Cook 3–4 minutes on the first side until the edges are set and the bottom is golden and crisp.
  6. Flip the cachapa.
  7. Place slices of buffalo mozzarella on one half of each flipped cachapa.
  8. Cook 2–3 minutes more until the cheese is gooey and the second side is golden.
  9. Fold the cachapa in half to enclose the cheese.
  10. Remove from the skillet and top each cachapa with a pat of unsalted butter immediately.

Notes

Do not over-blend your corn to keep some texture for a homemade feel., Use fresh buffalo mozzarella for best melting and flavor., Maintain medium heat to avoid burning and ensure even cooking., Let batter rest 10–15 minutes to improve texture and browning., Serve hot with optional toppings such as butter, honey, avocado, salsa, or fresh herbs., Batter can be prepared up to 24 hours ahead and stored refrigerated., Cooked, unfilled cachapas store in the fridge up to 3 days, and freeze well for up to 1 month., Reheat filled cachapas gently on low heat to keep cheese melty.

  • Author: Laura
  • Prep Time: 10 minutes (plus optional 10–15 minutes resting time)
  • Cook Time: 10 minutes
  • Category: Snack
  • Cuisine: Venezuelan

Nutrition

  • Serving Size: 1 cachapa
  • Calories: Approximately 250-300 calories per serving (estimated)
  • Fat: 10 g per serving (estimated)
  • Carbohydrates: 35 g per serving (estimated)
  • Protein: 12 g per serving (estimated)