Comfort food in Venezuelan ‘cachapa’

By: Carol Guild, Content Manager
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There are many recipes for corn pancakes. They can be sweet or savory, or served plain, maybe with some scrambled eggs.

1 ½ cup fine cornmeal
1 ½ cups boiling water
1 teaspoon salt
½ cup milk

In a bowl, combine cornmeal and boiling water and let it set for about 10 minutes.
Stir in a bit of milk, a little at a time, until it is the mixture is thick and spreadable.
In a hot skillet, add some vegetable oil.
Spoon in about ¼ cup of batter.
Cook until the edges start to turn brown.
Turn over and cook the other side until golden brown.
Some like to top the corn pancakes with soft scrambled eggs or jam.

Sweet version

1 tablespoon grated orange peel
1 teaspoon vanilla
2 tablespoons melted butter

Add all ingredients to the basic batter and cook as before.
Serve with syrup.

Savory version

3 slices cooked and crumbled bacon
¼ cup chopped green onions
3 tablespoons bacon drippings

Add all ingredients to the basic batter and cook as before.
Serve with syrup if desired.

Here’s a new flip on flapjacks.
In Richard S. Calhoun’s “Breakfast South of the Border,” he shares a popular Venezuelan flapjack, “cachapa.”
You can easily adapt the flavor of these hearty corn cakes by adding just a few ingredients. And the sky is the limit on toppings. Consider eggs, cheese, spinach, sour cream, berries or pear slices.
In his book, Calhoun shares that seafood and coconut place an important part in many recipes in Venezuela. Yuca, beans, corn, and rice are found in many meals, including breakfast.
“Breakfast South of the Border” is available to order online at