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Venezuelan

Cachapas

Vegetarian

Thick, sweet fresh-corn pancakes cooked on a griddle and folded around soft white cheese that melts into the hot corn. A beloved Venezuelan roadside breakfast.

Cachapas is a Venezuelan main course, ready in about 35 minutes and made with sweet corn and mozzarella. It serves 4 and is rated easy to cook.

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Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Easy
Calories
483

Ingredients

4 cachapas

Equipment

Method

  1. Step 1

    Blend the corn (opens in a new tab) with the milk (opens in a new tab), masarepa (opens in a new tab), sugar (opens in a new tab) and salt into a thick, slightly chunky batter.

  2. Step 2

    Heat a griddle over medium heat and brush with butter (opens in a new tab). Pour on about a quarter of the batter and spread into a 15–18 cm round about 1 cm thick.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

  3. Step 3

    Cook until bubbles appear and the edges set, 3–4 minutes, then flip carefully and cook 2–3 minutes more until golden.

    • 6 min
    • medium heat

  4. Step 4

    Lay cheese on half the hot cachapa, fold over and serve with a little butter (opens in a new tab) on top. Repeat with the rest of the batter.

    • 12 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Venezuela · Well documentedAlso popular in ColombiaMore food from Venezuela
Dish
Breakfast · Brunch · Snack · Main courses · Street food
Cooking method
Blended, Pan-fried
Taste
sweet & savoury, buttery, creamy
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Child-friendly · Street food
Cook more with
Sweet corn · Mozzarella · Milk · Masarepa (precooked corn meal) · Sugar · Butter
Techniques
Pan-frying · Wet grinding · Emulsification

Allergens

  • Contains: Milkfrom milk, butter, mozzarella

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

483 kcal per serving

Estimated

1 serving ≈ 271 g · recipe makes 4

Where the energy comes from

  • Protein 16%
  • Carbohydrate 39%
  • Fat 45%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy483 kcal178 kcal
Protein20.7 g7.7 g
Carbohydrate49 g18.1 g
Net carbohydrate45.4 g16.8 g
Sugars17.2 g6.4 g
Added sugars6.3 g2.3 g
Fibre3.6 g1.3 g
Fat25.1 g9.3 g
Saturated fat14.8 g5.5 g
Trans fat——
Cholesterol73 mg27 mg
Sodium840 mg310 mg
Salt equivalent2.1 g0.8 g
Vitamins & minerals per serving
Potassium
510 mg
Calcium
351 mg
Iron
1.7 mg
Magnesium
76 mg
Vitamin A (RAE)
206 µg
Vitamin C
10 mg
Vitamin D
0.6 µg
Vitamin B12
1.6 µg
Folate (DFE)
119 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Masarepa (precooked corn meal): Degermed white cornmeal used as a stand-in for precooked white corn meal (harina precocida).
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The batter is thick and delicate — use a wide spatula to flip.

Serve with

  • With fried pork (cochino frito) or ham, and a cold drink.

Storage

  • Batter keeps 1 day in the fridge; cook just before eating.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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