Sweets & Baking
Cachapas con queso – corn pancakes with cheese
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Sweet and juicy corn flatbreads with melting cheese.
Timing
- Preparation: 15 mins.
- Cooking/baking: approx. 35-45 minutes in a pan
- Rest/cooling: 10 min. soaking time
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 395 kcal
- Protein
- ≈ 18 g
- Carbohydrates
- ≈ 33 g
- Fat
- ≈ 20 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g drained corn kernels, fresh or thawed · ≈ 500 g · Assumed quantity / reference product
Zuckermais roh (G570100) - 90 g fine wheat flour · ≈ 90 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 1 egg (M) · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 100 ml milk · ≈ 100 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 15g sugar · ≈ 15 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 5 g baking powder · ≈ 5 g · Assumed quantity / reference product
Backpulver (R421100) - 20 g butter for frying · ≈ 20 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 160 g mild, well-melting cheese · ≈ 160 g · Assumed quantity / reference product
Gouda 48 % Fett i. Tr. (M402600)
Not included in the base calculation
- 3g salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g drained corn kernels, fresh or thawed
- 90 g fine wheat flour
- 1 egg (M)
- 100 ml milk
- 15g sugar
- 5 g baking powder
- 3g salt
- 20 g butter for frying
- 160 g mild, well-melting cheese
Instructions
- Just roughly puree the corn with egg and milk; some grains may remain visible.
- Stir in flour, sugar, baking powder and salt and let the mixture rest for 10 minutes. It should fall off the spoon thickly; Add a little flour if necessary.
- Bring the pan to medium heat, spread a thin layer of butter and spread a quarter of the mixture into a 15 cm flat cake.
- Fry for about 4-5 minutes per side, only turning when the underside is stable and golden.
- Place the cheese on one half, fold the cachapa together and let it melt, covered, over low heat for 1-2 minutes.
Tips
- Small flat cakes are much easier to turn than one large one.
- Food safety: Drain the canned corn well so that the mixture does not become too runny.
- Technology: Germany: Young Gouda or Mozzarella as a labeled alternative to Venezuelan Queso de mano.
