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Nutrition Facts
Serving Size 1 cachapas 166g Recipe makes 6 cachapas)
Calories 192
Calories from Fat 7		(3%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1166mg		48%
Potassium 230mg		6%
Total Carbohydrate 47.8g		15%
	Dietary Fiber 2.6g	10%
	Sugars 25.0g
Protein 3.3g		6%
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Cachapas

Recipe #13035 | 15 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Daniel Aguilar
Oct 21, 2001

Este plato es tipico comerlo por la calle en venezuela, como almuerzo en un puestecito ambulante. Esta buenisimo, sobre todo si te gusta el maiz.

6 cachapas (change servings and units)

Ingredients

4 cups tender corn kernels (canned corn may be used)
3 teaspoons salt
3/4-1 cup water (depending on how tender the corn is)
3/4 cup sugar

Directions

1
Mix all the ingredients in a blender.
2
The mix should become thick and heavy.
3
If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
4
Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
5
Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
6
Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).

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Featured Reviews for This Recipe

From: Mami Janine

On Oct 10, 2009

I had a hard time making these. I wonder if it has anything to do with type of corn used? The puree wouldn't thicken so I added corn tortilla flour (masa harina) . I had to make a couple to get the hang of it, as those came out undercooked and fell apart.They take a long time to get crispy on the underside, but once they are golden brown, they are actually very good. Thank you for posting. Made for Fall PAC.

0 people found this review helpful

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From: Elizabeth Fullerton

On Oct 23, 2001

These are good! They remind me of hoe cakes my mama used to make.

1 person found this review helpful

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From: Milla

On Apr 7, 2002

i was so excited about finding this recipe and then fully bummed when it didn't turn out well. i tried with all my might, but i couldn't get the cachapas to work like pancakes, they kept running all over the frying pan, and my batter was quite thick and heavy. so i figured the only way to salvage was to serve it as polenta, but it was so damn sweet, neither i nor BF could finish it. and i added only a 1/2 cup of sugar instead of the 3/4 cup. maybe i'll try again with some flour or cornmeal added. sigh.

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