FRESH CORN PANCAKES TOPPED WITH CHEESE: CACHAPAS
Steps:
- Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.
CACHAPAS (VENEZUELAN CORN PANCAKES)
These sweet corn pancakes are a breakfast staple in Venezuela. You can have them with just butter, but they're amazing sandwiched with some soft, melty cheese between two of them. Think: elote meets breakfast. Cachapas are very delicate, so be sure to flatten the center of the pancake when you scoop the batter into the pan. You'll be on your way to a slightly charred, salty and sweet breakfast treat.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F.
- Add the crema, half of the corn, eggs, sugar and salt to a blender and blend until the mixture is evenly combined but still chunky. Add the arepa flour and the remaining corn, then blend until a thick, even batter forms with pieces of corn still visible. Let the batter sit a couple of minutes.
- Meanwhile, heat a large nonstick skillet or a griddle over medium heat until warm and spray generously with cooking spray. Add two 1/4-cup scoops of the batter, spacing them apart, to form 2 pancakes. Smooth each out with the back of your measuring cup to form a 5-inch-wide pancake, making sure the center is thin and flat -- the center takes longer to cook and if mounded will make the pancake much harder to flip. Cook until the bottoms are dark brown, almost black, about 5 minutes. While the pancakes cook, shred or slice your cheese, if necessary.
- Flip the pancakes and top one of them with a quarter of the cheese. Cook until the cheese melts, about 3 minutes, then top the cheese with the second pancake. Transfer to a baking sheet and keep warm in the oven.
- Make more cachapas with the remaining batter and cheese, wiping out the previous oil and spraying the skillet or griddle generously with cooking spray for each batch. Once all of the cachapas are filled with cheese, top each with a half tablespoon of butter and serve with crema on the side, for dipping.
CACHAPAS CORN CAKES RECIPE
Explore a traditional South American dish with our Cachapas Corn Cakes Recipe. This corn cakes recipe is exceedingly simple to make and a delight to eat.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place corn, masa and salt in blender container; cover. Pulse a few times to break up the corn. Remove corn mixture from blender; shape evenly into 8 (3-inch) cakes.
- Heat oil in large nonstick skillet on medium heat. Add the corn cakes; cover. Cook 5 min. on each side or until golden brown on both sides, gently flattening the corn cakes with spatula after turning over.
- Sprinkle with cheese; cover. Remove from heat. Let stand 3 min. or until cheese is melted. Serve warm.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.7968 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.6101 g, Sugar 0 g, Protein 3 g
CACHAPAS FROM VENEZUELA
Cachapas are traditional to Venezuela. They are a corn pancake that are so delicious and very easy to make. Traditionally they are topped with cheese or meat. Add a little butter on top and queso blanco or any cheese you like. They are loved by all ages.
Provided by Mariposa
Categories 100+ Everyday Cooking Recipes
Time 9m
Yield 6
Number Of Ingredients 7
Steps:
- Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
- Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
Nutrition Facts : Calories 246 calories, Carbohydrate 35.1 g, Cholesterol 31.8 mg, Fat 11.6 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 634 mg, Sugar 9 g
VENEZUELAN CORN PANCAKES (CACHAPAS)
A delicious way to eat a healthy breakfast or supper, it's my own version, because instead of using sugar I add Splenda and light maple syrup. These are mouthwatering corn pancakes and they don't have flour. Really low fat, low calorie and they are my favorite food!Try them and let me know!
Provided by lowestcalorie
Categories Breakfast
Time 35m
Yield 8-10 corn pancakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- With a knife, remove the corn kernels from the cobs. Put the corn kernels and the other ingredients in the food processor and process. You must get a pancake-like consistency, not too thick.
- Preheat your griddle or a non-stick fry pan to medium high heat and lightly grease it with oil spray. Measure about half cup of the mixture and spread it with a round spoon over the pan until you get a circle of about 4 to 5 inches of diameter.
- When the surface starts to bubble, turn it over with a spatula and cook it on the other side. Each side takes about 2 minutes, depending on the thickness.
- Fill them with fresh cheese,in Venezuela, we fill them with "queso de mano" which is a white fresh cheese, delicious, but you could use for example a low fat soft white cheese or anything you want like nonfat slices of turkey or ham. Or even non-sugar jam Or no-fat cream cheese, ricotta, -- anything you want.
Nutrition Facts : Calories 78.8, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 901.8, Carbohydrate 16.4, Fiber 2.1, Sugar 2.5, Protein 3.7
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