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Ham and Cheese–Stuffed Venezuelan Corn Pancakes

These easy savory pancakes are mixed in a blender and are inspired by Venezuelan cachapas. Keep them warm in a low oven to serve hot for breakfast, lunch, or dinner.

Serves 6
Ready in 70 mins
Prep time 5 mins
Cooking time 35 mins
Chill time 30 mins
359 calories per serving


> 1 1/2 cups fresh corn kernels
> 1 cup whole milk
> 1 tsp salt
> 2 tbsp olive oil
> 3 large eggs
> 1/2 cup all-purpose flour
> 1/3 cup cornmeal
> Cooking spray
> 1 (8 oz) pkg fresh mozzarella, grated
> 6 slices uncured smoked 97% fat free thin-sliced ham
> Butter, for serving (optional)


In a food processor, combine the corn kernels, milk, salt, oil, eggs, flour, and cornmeal. Process 1–2 min., until batter is smooth and thick. Refrigerate 30 min.
Coat a 12-inch nonstick or cast-iron skillet with cooking spray and heat on medium-low. Add ½ cup batter to skillet. Spread with a rubber spatula into an approximately 8-inch circle. Cook 2–3 min., until pancake starts to bubble and is dark brown. Flip and top with about ⅓ cup mozzarella and 1 ham slice.
Cook 2–3 min., until cheese is melted and bottom is golden brown. Fold pancake in half over ham and cheese. Repeat with remaining ingredients, reducing the heat to low if the pancakes brown too quickly. Serve hot, topped with butter if desired.


You can also use masa harina, a very finely ground cornmeal used in tamales and tortillas, for these pancakes.

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