Cachapas are a sweet and savory appetizer or snack made from mostly corn and masarepa (arepa flour). I think of these as Venezuelan corn pancakes, which are typically served with cheese inside. They are delicious, easy to make and perfect for a light meal (girl dinner!) or appetizer.

Lately I have been working on a few classic Venezuelan recipes as I love cooking and they make feel closer to my grandmother. My mother was born in Venezuela, her father was American and her mother (my grandmother) was Venezuelan. Both of my grandparents have passed away but I have some fond memories making hallacas and flan with her.

Related:Try our arepa recipe next!

Cachapas Ingredients

• Corn – fresh is great but frozen will work too
• Masarepa – arepa flour can be yellow or white, both work
• Egg
• Milk
• Salt
• Granulated white sugar
• Queso de Mano or low moisture Mozzarella
• Oil and butter, for cooking

How to make Cachapas

If you are using fresh corn cut the kernels away from the cob. In a blender or food processor add the corn and puree until mostly smooth.

Add the flour, egg, milk, salt and sugar. Blend until mostly smooth. Allow to rest for 5 minutes.

Prep the cheese but either slicing or grating. I typically slice it into small rectangles or half moons that can easily be added to the cachaps while cooking.

In a non-stick skillet heat a little butter and oil over medium/high heat. Pour 1/6 of the batter into the center. After 1-2 minutes you should see bubbles forming in the batter. Use a spatula and flip the cachapa over. This is VERY similar to making pancakes. And just like pancakes, I think it’s best to think of your first one as a test.