1 can(s)sweet corn cream style (14 fl. oz can)
3/4 cpancake mix
1/4 cyellow cornmeal
2 Tbspbutter, softened
1/4 cmexican or salvadorian sour cream or venezuelan nata
How to Make Venezuelan Cachapas
- 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 Salvaroneña).
- 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.