Cachapas (Venezuelan Sweet Corn Pancakes

"Crispy corn pancakes packed with fresh sweet corn, oozing with melted cheese, and finished with fresh toppings and hot sauce. These cachapas are amazing. Bonus: they’re also incredibly easy to make."
-- @chapis_kitchen
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  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 3

Recipe Card


  • 1 cup Pan Sweet Corn Mix
  • 1 cup water
  • 1/4 cup milk
  • 1 ear fresh corn, cut off the cob
  • 1 cup queso Oaxaca, shredded
  • 1/2 cup Cotija cheese, crumbled
  • 1 1/2 tablespoons butter, divided


  • Step 1

    Whisk together sweet corn mix, water, milk, fresh corn kernels, and salt. Heat a small sauté pan over medium heat and add 1/3 of the butter (1/2 tablespoon). Once melted, add 1/3 of corn batter and spread out slightly with spoon. Let cook untouched over medium heat for 3 minutes. Flip over. Sprinkle 1/3 of shredded cheese over top of cachapa (do not fold over yet). Cook for 3 more minutes (cheese side up). Then, sprinkle with crumbled cheese, fold in half, and remove from pan. Repeat two more times.

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