Today I woke up feeling like cooking something from home.I have been wanting to make Cachapas - a Venezuelan dish made with sweet corn, just like a pancake. Back at home, I used to eat cachapas every time we went on vacation to the East. My mum will stop in one of the several roadside little huts in where local women will be making these succulent cachapas in their budares (griddles). They will also usually sell fresh sweet corn, so we will leave the huts with our full tummy and bags of beautiful ears of delicious Venezuelan corn.
Once we got to my uncle's house in Lecherias, my mother will go for it and make her own cachapas a few times during our trip.
So, this is truly the first time that I get to make my own cachapas!!! I called my mum, got the ingredients and went for it. They ended up really delicious and soft.
Cachapas are normal served with mantequilla and queso de mano (Venezuelan cheese that resembles mozzarella). I did not have mozzarella today so I served them plain with butter and also with Swiss and American cheese.
Ingredients (4 cachapas):
- 4 ears of fresh sweet corn
- 1 tbs sugar
- 1/4 tsp salt
- 1 egg
Peel your corn and take the grains off the ears with a sharp knife.
Put all the ingredients in a blender until you have a relatively thick dough.
Heat a griddle and oil it with olive oil - I use the corn husk leaves to spread the oil on the griddle - you can also use a paper towel.
With a ladle, pour a pancake of about 5" to 6" in diameter and a little thick. When they start to bubble it is time to turn them around- this is the tricky part, you need to be very careful as they are very soft. Separate the edges first and then quickly turn the pancakes. Cook on the other side until browned little.
Take out of the griddle, put butter and serve. If you have cheese, put it in the middle and fold the cachapa. You can also put shredded pork or pernil or even carne mechada (shredded beef) inside too.