Have you ever heard of Cachapas?
Being at the top of the most famous Venezuelan dishes, Cachapas are known as the spark between Caribbean flavor and bittersweet taste. They are quite popular around the world, especially where age-old recipes still prevail until these days, but they are single-handedly one of the most traditional dishes in South-American countries Venezuela and Colombia.
Neither Venezuelans or Colombians bargain for its ownership since the recipe does not change a great deal, but whenever we hear the word Cachapas, we cannot help but indulge ourselves in the thought of scrumptious, piping hot butter spreading over a freshly home-made corn pancake.
Some people –even from countries where Cachapas are not a hot talk in the cuisine world– believe they originated as a lunch meal during colonial times.
But rumor has it they have become a perfect choice for breakfast ever since the recipe turned into world-wide knowledge. Not only is it a palatable choice for breakfast, not to say lunch oftentimes, but Cachapas are also surprisingly easy to make and prepare when even food-craving strikes at night.
That’s what it is: a corn-made pancake containing different ingredients that make way for the best taste combination: salty and sweet, which –let’s face it– is almost everyone’s favorite these days.
Cachapas, also called Corn Cake by English speakers, do not require many ingredients for people to make any time they wish and enjoy with their loved ones. All you need is fresh corn, some butter, cheese, and salt; however, we’re looking into a greater recipe today: one that’s still true to the traditional one but wider to the ingredients:
Ingredients (suitable for two people)
- 1 egg
- Wheat flour (2 tablespoons)
- Sugar (1 tablespoon)
- Cornmeal (3 tablespoons)
- Butter (1 tablespoon)
- Salt (1 teaspoon)
- Baking powder (1 teaspoon)
- Fresh corn (3 cups)
- Milk (1 cup)
- Queso de mano (as suitable)
First, rinse the fresh corn and let it drain. Make sure there is no water running, or else the mixture will not come in soft and ready to knead;
Secondly, place the fresh corn in a bowl and then add the egg, two tablespoons of wheat flour, and 1 tablespoon of sugar;
Thirdly, by using a mixer, kindly start blending all the ingredients until they turn into a rough mixture;
Then, add up all the remaining ingredients one by one while still blending the mixture kindly;
When the dough is ready, cover the bowl by using plastic wrap, and place it in the fridge for over an hour.
After the time is up, take the bowl out of the fridge, and spread a bit of butter over a pan before starting to heat it.
When the pan is hot enough, kindly pour a great deal of the mixture on the pan. Make sure you spread it over the whole pan by using a spoon if necessary.
Then, let it cook for some minutes over medium heat.
When the bottom of the pancake turns goldish, turn it over, and repeat the same process until both sides are crunchy.
Finally, after placing the gold pancake –now our Cachapa– on a plate, spread a great deal of butter while it is still piping-hot and fill it with a delicious slice of queso de mano.
Cachapas are as traditional as a sandwich or a burger; however, rarely will you find anywhere a dish that is both mouth-watering and easy-to-make. For those looking for a change to include in their lunch box or even breakfast box –so to speak–, Cachapas are one of the best options out there.
You could also fill them with any other ingredients you find suitable; for example, some people rather use ham instead of cheese –or use both–, some others like spreading jam or any other sweet dressings, and some others even go far beyond and accompany their Cachapas with pork or chicken.
Whatever you want to spread over them, you will definitely enjoy eating at least one of them!