Smoky Venezuelan Cachapas with Plantain Syrup
Sweet Corn Pancakes with a Tropical Twist
These delicious cachapas are Venezuelan sweet corn pancakes drizzled with a rich plantain syrup for the ultimate sweet and savory delight.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Cachapas
For the Plantain Syrup
Preparation
Preparing the Cachapas Mixture
Blend the base
Blend the corn kernels with milk until smooth.
Combine dry ingredients
Transfer the blend to a mixing bowl and add cornmeal, sugar, eggs, salt, and baking powder.
Add melted butter
Stir in melted butter until the mixture is well combined.
Ensure the cachapa mixture is not too runny; adjust with cornmeal if needed.
Making the Plantain Syrup
Combine ingredients
In a saucepan, combine plantain slices, brown sugar, and water.
Simmer gently
Bring the mixture to a simmer over medium heat, stirring occasionally.
The longer the syrup simmers, the richer the flavor becomes.
Finish syrup
Cook until the plantains are soft, then add vanilla extract, cinnamon, and salt. Continue to cook until thickened.
Cooking Process
Cooking the Cachapas
Heat a non-stick skillet over medium heat, add a drizzle of vegetable oil, and pour about 1/4 cup of mixture for each pancake. Cook until golden on both sides.
Syrup Reduction
Reduce the syrup over low heat until thick and glossy.
Combining Flavors
Drizzle syrup over cooked cachapas before serving.
Plating & Serving
Smoky Venezuelan Cachapas with Plantain Syrup
Smoky Venezuelan Cachapas with Plantain Syrup
Plating & Serving
Stack the cachapas on a plate, drizzling each layer with the luscious plantain syrup, and serve warm.