Ingredients
1/2 butter stick plus more for the pan
6 cups fresh corn about 6 ears
1/2 cup whole milk
2 eggs
1/4 cup sugar
1 teaspoon salt
1/2 cup yellow precooked corn meal
1/2 cup All-purpose flour
Cotija cheese to sprinkle on top (optional)
Instructions
Melt the half stick of butter. Set a side.
Blend the corn, whole milk, eggs, sugar, salt and melted butter until the corn has puree completely about 1 minute.
Add the precooked yellow corn meal and all-purpose flour to the blender and blend until just incorporated
Heat a non-stick pan over medium low heat.
Once heated put in the middle of the pan about 1/4 tsp of butter. Spread it around just a bit and put a little less than a 1/4 cup of batter on top of it. With the help of a spoon spread the batter until it is about 4 inches in diameter.
Cook for 2 minutes or until the cachapas are golden crispy on the edges and have set enough that they can be flip. They should have a deep brown color. Cook on the other side for another minute.
Sprinkle with cheese if available. Serve warm.
Key Points About Ingredients:
- Fresh corn kernels are the star ingredient — using about 6 ears of corn ensures maximum natural sweetness and a vibrant, golden-yellow batter.
- Precooked yellow cornmeal (like masarepa) adds body and structure to the batter without making the cachapas dense or heavy.
- Whole milk keeps the batter silky and moist, contributing to the tender, creamy interior that defines an authentic cachapa.
- Cotija cheese is the classic topping, adding a salty, crumbly contrast to the naturally sweet corn pancake.
- A small amount of all-purpose flour helps bind the batter and gives the edges that desirable golden-crispy texture.
Key Nutritional Insights:
- Fresh corn is a good source of dietary fiber and B vitamins, particularly folate and vitamin B1, supporting energy metabolism.
- Each serving provides a moderate amount of protein from eggs and cheese, helping to make these pancakes more satisfying.
- The natural sugars from fresh corn mean you need very little added sugar, keeping this recipe relatively wholesome.
- Using whole milk and butter contributes calcium and fat-soluble vitamins like vitamin A and vitamin D to each serving.
- These pancakes are naturally gluten-light due to the dominant corn content, making them lower in gluten than traditional wheat pancakes.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories210
- Standard DV% Daily Value*
- Total Fat9 g72 g12.5%
- Saturated Fat5 g20 g25%
- Trans Fat0 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat2.5 g
- Cholesterol65 mg300 mg21.67%
- Sodium320 mg2300 mg13.91%
- Total Carbohydrate29 g275 g10.55%
- Dietary Fiber2 g28 g7.14%
- Total Sugars8 g
- Added Sugars4 g50 g8%
- Sugar Alcohal0 g
- Protein5 g50 g10%
- Vitamin D (Cholecalciferol)18 mcg20 mcg90%
- Calcium55 mg1300 mg4.23%
- Iron1.1 mg18 mg6.11%
- Potassium230 mg4700 mg4.89%
- Vitamin A280 mcg900 mcg31.11%
- Vitamin C (Ascorbic Acid)4 mg90 mg4.44%
- Vitamin E (Tocopherol)0.6 mg15 mg4%
- Vitamin K1.5 mcg120 mcg1.25%
- Vitamin B1 (Thiamin)0.12 mg1.2 mg10%
- Vitamin B2 (Riboflavin)0.1 mg1.3 mg7.69%
- Vitamin B3 (Niacin)1.4 mg16 mg8.75%
- Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
- Folate28 mcg400 mcg7%
- Vitamin B12 (Cobalamine)0.2 mcg2.4 mcg8.33%
- Biotin5 mcg30 mcg16.67%
- Vitamin B5 (Pantothenic acid)0.5 mg5 mg10%
- Choline55 mg550 mg10%
- Phosphorus110 mg1250 mg8.8%
- Iodine12 mcg150 mcg8%
- Magnesium22 mg420 mg5.24%
- Zinc0.6 mg11 mg5.45%
- Selenium8 mcg55 mcg14.55%
- Copper0.06 mg0.9 mg6.67%
- Manganese0.2 mg2.3 mg8.7%
- Chromium2 mcg35 mcg5.71%
- Molybdenum5 mcg45 mcg11.11%
- Chloride180 mg2300 mg7.83%
