Venezuelan Cachapas

Patricia Gonzalez


A Venezuelan Cachapa is a pancake-like, grilled, traditional Venezuelan food that can be served for breakfast, lunch, or dinner. It is usually served with "queso de mano" or a soft, creamy cheese (not sharp), and topped with a dollop of Venezuelan Nata or Mexican Sour Cream.

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10 Min


20 Min


1 can(s)
sweet corn cream style (14 fl. oz can)
3/4 c
pancake mix
1/4 c
yellow cornmeal
2 Tbsp
butter, softened
2 Tbsp
1/4 c
mexican or salvadorian sour cream or venezuelan nata

Directions Step-By-Step

Mix all of the ingredients together in the same order as listed. You can do it by hand or you can use a blender to reduce the corn kernels as much as possible. Let the mix rest for about 5 minutes while is thickens.
Heat up a griddle on medium high until water dances on the surface (put a couple of drops of water on the griddle and they should dance across the griddle). With a ladle, add the mix on the griddle as if making pancakes. Flip the carefully as they tend to break easily. They should turn golden brown when they are ready.
Enjoy them by folding them with a piece of cheese inside. Generally, the cheese used is called Queso de Mano, but if you cannot find it, you can try a slice of Mexican Queso Fresco, or a soft and creamy cheese (not sharp), and as a last resort, Feta cheese. Top up with a dollop of Mexican Sour Cream (Crema Mexicana) or Salvarodian Sour Cream (Crema SalvaroneƱa).
You can place the finish product (without the cream) in a warm oven to help the cheese melt quicker. Enjoy them while they are still warm.

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