Cachapa Corn Pancakes with Fresh Cheese and Butter
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 (vegetarian) ready in about 30 minutes layers (about 3 ears) 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.
Ingredients
- 2 cups (about 3 ears) 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
- 3 tbsp unsalted butter, melted
- 1 cup, sliced queso de mano or fresh farmer's cheese
- 2 tbsp unsalted butter for serving
Instructions
- 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.
- Step 2: Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- 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.
- Step 4: Flip carefully and cook the other side for 2-3 minutes until golden brown and cooked through.
- 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.
- Step 6: Serve warm as a sweet and savory breakfast or snack.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cachapa Corn Pancakes with Fresh Cheese and Butter take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cachapa Corn Pancakes with Fresh Cheese and Butter?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cachapa Corn Pancakes with Fresh Cheese and Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cachapa Corn Pancakes with Fresh Cheese and Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cachapa Corn Pancakes with Fresh Cheese and Butter vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
