Cachapa Corn Pancakes with Fresh Cheese and Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet Venezuelan corn pancakes made from fresh corn kernels and cornmeal, cooked golden and topped with soft white cheese and melted butter. This Venezuelan-inspired breakfast recipe (vegetarian), ready in about 30 minutes, layers fresh corn kernels, precooked cornmeal, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Venezuelan cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 2 cups fresh corn kernels, 1/2 cup precooked cornmeal, 1/4 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup whole milk, 2 large eggs, and 3 tbsp melted unsalted butter; blend until a slightly coarse batter forms with some corn texture remaining.
  2. Step 2: Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  3. Step 3: Pour 1/3 cup batter for each cachapa onto the skillet, spreading slightly to form 5-inch diameter pancakes; cook for 3-4 minutes until edges are set and bubbles appear on top.
  4. Step 4: Flip carefully and cook the other side for 2-3 minutes until golden brown and cooked through.
  5. Step 5: Remove pancakes and immediately top each with 2 tbsp sliced queso de mano or fresh farmer's cheese and 1/2 tbsp unsalted butter, allowing cheese to soften and melt.
  6. Step 6: Serve warm as a sweet and savory breakfast or snack.

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