Pan-Fried Venezuelan Corn Cachapas with Queso Fresco

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, tender corn pancakes pan-fried to golden perfection and topped with creamy queso fresco for a delightful Venezuelan breakfast treat. This Latin American-inspired recipe (vegetarian), ready in about 30 minutes, combines fresh corn kernels, all-purpose flour, sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 250 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 10 min Cook: 20 min Serves 4 Latin American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 2 cups fresh corn kernels, 1/4 cup all-purpose flour, 1 tbsp sugar, 1/2 tsp salt, 1/2 cup milk, and 2 large eggs. Blend until a slightly chunky batter forms, about 30 seconds.
  2. Step 2: Heat a large non-stick skillet over medium heat and add 1 tbsp butter, swirling to coat. Pour 1/4 cup of the batter into the skillet and spread gently to form a 5-inch round pancake. Cook for 3-4 minutes until the edges look set and the bottom is golden brown.
  3. Step 3: Flip the cachapa carefully and cook for another 2-3 minutes until cooked through and golden on both sides. Repeat with remaining batter, adding more butter as needed.
  4. Step 4: Transfer pancakes to a plate and immediately top each with 2 tbsp crumbled queso fresco while warm so it slightly softens. Serve warm as a sweet and savory breakfast.

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