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Servings: 6


Cost per serving $0.91 view details
  • 3 3/4 c. fresh corn kernels
  • 3/4 tsp salt
  • 1/2 c. sugar plus
  • 2 Tbsp. sugar
  • 3 x egg whites
  • 3 Tbsp. instant corn masa mix - (to 4 tbspns) see * Note Butter as needed Queso fresco (optional)


  1. * Note: If you cannot find Instant corn masa mix, extra-fine corn meal can be substituted.
  2. Combine corn, salt, sugar, egg whites and 3 Tbsp. instant masa in blender and mix well till milky mix is formed, 1 to 2 min. If mix is too thin, add in 1 Tbsp. masa at a time till mix is thickened.
  3. Lightly butter large skillet or possibly griddle and set over medium-low heat. Pour 1/4 c. batter for each pancake in warm skillet, making 2 to 3 at once, and cook till sides of pancakes begin to turn golden, 2 to 3 min.
  4. Turn and cook pancakes an additional 2 to 3 min. Serve with a slice of queso fresco, if you like.
  5. This recipe yields 5 to 6 cachapas.
  6. Comments: Queso fresco is a good topping, but a dollop of lowfat sour cream can also be used. Cachapas are generally eaten instead of bread in Venezuela, but they can be prepared as an appetizer. Make them silver dollar-size and top with lowfat sour cream and some minced dill.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 64g
Recipe makes 6 servings
Calories 85  
Calories from Fat 5 6%
Total Fat 0.57g 1%
Saturated Fat 0.09g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 294mg 12%
Potassium 177mg 5%
Total Carbs 20.17g 5%
Dietary Fiber 1.9g 6%
Sugars 6.35g 4%
Protein 2.18g 3%
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