Arechapa, the New South American Pancake

Lili's Latin Kitchen

By Liliana Moyano for Shine Latina

Arechapa
Arechapa

Both Colombia and Venezuela's cuisine traditionally boast a type of corn cake made with cheese, eggs and sweet corn; Latinos usually eat them for breakfast or as afternoon snacks. They are the Latin version of pancakes, but with thicker texture and a nice blend of sweetness and saltiness. Venezuelans call them cachapas while Colombians call them arepas de choclo, and both countries claim theirs is better.

Well, I found a solution to the problem by making a version that combines both corn cakes into one. I call them arechapas. The best part of this recipe is that it takes half the time it would take you to make a cachapa or an arepa de choclo! I usually have them with a café con leche (or coffee with milk), and make extra mix to have some for dinner, too. This recipe is delicious, and it gives you a new alternative to usual buttermilk pancakes or bread on the side.

Let's cook!

Arechapa
Arechapa

Ingredients
(2 servings)
1 cup sweet corn
10 oz. queso blanco
½ cup half & half
1 egg
¼ cup all purpose flour
2 tablespoons sugar
¼ teaspoon salt
4 tablespoons butter

This recipe can be served with a delicious batido de mamey

Directions

Arechapa
Arechapa


In a blender, mix the corn, six ounces of queso blanco, half & half, egg, sugar, all purpose flour, salt and two tablespoons of butter. Blend until all the ingredients become a thick light yellow mixture.

In a large pan, pre-heated at medium-low heat, warm ½ tablespoon of butter. Pour approximately ½ cup of the mixture, and let it cook for three minutes. Carefully turn the arechapa over, and let it cook for another 3 minutes or until golden. Place two ounces of cheese in the middle of the arechapa, and fold it in half. Let it sit for another 30 to 45 seconds to soften the cheese, and serve.

Notes
- Queso blanco is a favorite cheese among Hispanics. It has a hard texture and cooks without losing its shape. It can be found in Latin supermarkets as queso latino, as well. If you are unable to find it, shredded mozzarella is a good alternative.
- Sweet corn should ideally be fresh, but frozen or canned are also good options. If you are using frozen corn, make sure to defrost it before blending it with the rest of the ingredients.

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