• Prep Time: 10 mins
  • Total Time: 15 mins
  • Yield: 6cachapas
  • About This Recipe

    “Este plato es tipico comerlo por la calle en venezuela, como almuerzo en un puestecito ambulante. Esta buenisimo, sobre todo si te gusta el maiz.”


  • 4cupstender corn kernels( canned corn may be used)
  • 3teaspoonssalt
  • 3/4-1cupwater( depending on how tender the corn is)
  • 3/4 cupsugar
  • Directions

  • Mix all the ingredients in a blender.
  • The mix should become thick and heavy.
  • If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
  • Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
  • Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
  • Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).
  • Reviews

  • “These are good! They remind me of hoe cakes my mama used to make.”

  • “I had a hard time making these. I wonder if it has anything to do with type of corn used? The puree wouldn’t thicken so I added corn tortilla flour (masa harina) .I had to make a couple to get the hang of it, as those came out undercooked and fell apart.They take a long time to get crispy onthe underside, but once they are golden brown, they are actually very good.Thank you for posting. Made for Fall PAC.”

  • “i was so excited about finding this recipe and then fully bummed when it didn’t turn out well. i tried with all my might, but i couldn’t get the cachapas to work like pancakes, they kept running all over the frying pan, and my batter was quite thick and heavy. so i figured the only way to salvage was to serve it as polenta, but it was so damn sweet, neither i nor BF could finish it. and i added only a 1/2 cup of sugar instead of the 3/4 cup. maybe i’ll try again with some flour or cornmeal added. sigh.”