Venezuelan sweet-corn cachapas
- Vegetarian
Derived from ingredients – check the package label.
- Good for breakfast
Less suited for lunch, for dinner, as a snack.
Four servings of Venezuelan sweet-savoury pancakes made from fresh sweet corn, without a cheese filling.
4 servingsFinal yield 1,070 g
Ingredients
- 800 gCorn, sweet, yellow, raw
- 180 gMilk, whole, 3.25% milkfat, with added vitamin D
- 100 gEgg, whole, raw, fresh
- 50 gWheat flour, white, all-purpose, unenriched
- 25 gButter, salted
- 5 gSalt, table
Method
- Cut kernels from fresh ears until you have 800 g, then blend them with milk, eggs, flour and salt to a coarse batter with small corn pieces still visible.
- Have 50 g butter ready for the pan. Heat a non-stick pan to 165 °C, brush it lightly with butter and cook four pancakes in sequence: use one quarter of the batter for each, spread to about 18 cm and fry 4 minutes per side. Serve when the edges are golden and the centre is set but tender.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,302.1 kcal
- Protein
- 49.8 g
- Fat
- 46.9 g
- Total carbohydrate (by difference)
- 197.1 g
- Total dietary fibre (USDA)
- 17.4 g
- Saturated fatty acids
- 22 g
- Sodium
- 2,439.1 mg
- Salt (sodium × 2.5)
- 6.1 g
Per serving
- Protein12.4 g14%
- Fat11.7 g30%
- Total carbohydrate (by difference)49.3 g56%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 325.5 kcal
- Protein
- 12.4 g
- Fat
- 11.7 g
- Total carbohydrate (by difference)
- 49.3 g
- Total dietary fibre (USDA)
- 4.3 g
- Saturated fatty acids
- 5.5 g
- Sodium
- 609.8 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 121.7 kcal
- Protein
- 4.7 g
- Fat
- 4.4 g
- Total carbohydrate (by difference)
- 18.4 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 2.1 g
- Sodium
- 227.9 mg
- Salt (sodium × 2.5)
- 0.57 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal