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Venezuelan Corn Pancakes

Delicious Venezuelan Corn Pancakes: A Cheesy Comfort Treat

These Venezuelan Corn Pancakes are a cheesy delight that combines the sweetness of corn with a crispy exterior, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Venezuelan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Fresh Corn Use frozen corn if fresh isn’t available.
  • 1 Egg Serves as a binder.
  • 2 cloves Garlic Minced; optional.
  • 0.25 cups Cornflour Can be substituted with cornstarch.
  • 0.25 cups All-purpose Flour
  • 1 tablespoon Sugar Optional to reduce or omit.
  • 1 teaspoon Salt
  • 2 tablespoons Butter Can be swapped with oil.
  • 0.5 cups Milk Consider non-dairy for dairy-free.
For the Filling
  • 1 cup Shredded Mozzarella Cheese Can substitute with cottage cheese.
  • 2 slices Jalapeños Optional for heat.
For Cooking
  • 1 tablespoon Oil

Equipment

  • blender
  • Nonstick skillet or griddle

Method
 

Step-by-Step Instructions
  1. Blend together all batter ingredients until smooth, about 1-2 minutes.
  2. Heat a nonstick skillet over medium heat for 3-4 minutes. Add oil and swirl to coat.
  3. Pour batter onto the skillet, forming 6-inch pancakes. Cook for 2-3 minutes until edges brown.
  4. If usingjalapeños, place them on top of the batter once bubbles form.
  5. Flip pancakes carefully and cook the other side for another 2-3 minutes until golden brown.
  6. Add mozzarella on one half of the pancake, fold over and cook for another 1-2 minutes until cheese melts.
  7. Serve warm, optionally with sour cream or guacamole.

Nutrition

Serving: 1pancakeCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg

Notes

Blend well for a smooth batter. Adjust heat to avoid burning. Customize fillings to your taste. Store in an airtight container for 3 days in fridge or freeze for up to 2 months.

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