You know what is amazing? Opening a bag of Harina P.A.N dulce and having a million memories rush back to you in an instant. That is what this recipe does to me. I only was able to enjoy cachapas probably less than 5 times while I lived in Venezuela but I distinctly remembered the delicious smell upon opening that little red bag of yummy-nommy goodness.
I discovered this Harina P.A.N mix this year and I had asked my parents to send me a bag from North Carolina because I had never really seen it here in VA (although I found someone local recently who sells Harina P.A.N. locally and nationally and am having more delivered today!)
So what is a cachapa?
Cachapas are a traditional Venezuelan and Colombian dish made from corn. Cachapas very much resemble the shape of a pancake but in my opinion, they are a lot more filling 😀
Cachapas are traditionally eaten with Queso de Mano (handmade cheese) which resembles a softer mozzarella. Cachapas can be prepared as an appetizer or as a full breakfast. We normally have them for breakfast 🙂 See below.
- 1 Cup: Red Bag of Harina P.A.N. (Can purchase it from Antojitos de tu Pais)
- 1 egg (its a must because it holds the cachapa together when you flip it)
- 1 Teaspoon: Cooking oil such as vegetable or canola
- 1 Cup: Water
- ¼ Cup: Milk
- Your favorite jam (I like Goya Guava Jelly found at Giant or Shoppers in Springfield, VA)
- White cheese like: Queso de Mano, Queso Guayanes (Antojitos De Tu Pais Website) or Queso Blanco (we find ours at Costco in Greensboro, NC)
- Whisk the egg, water and milk together then slowly add the Harina P.A.N. until all ingredients are combined. Let it sit for about 8 minutes but stir every 2 minutes. This is to let the corn soak the liquid.
- minute before the mixture is ready, preheat two small pans at medium high and coat with cooking spray. Pour enough mixture in the preheated pan to resemble a large pancake about 5-6 inches in diameter. Cook for 5 minutes before flipping (this is important). After you flip, reduce heat to medium and cook that side for 5 minutes. The key is to make sure the pan is not too hot for the next cachapa because you will burn it (this happened to me).
- You may coat the cooked cachapa with butter (we do) and add jam (we do) and then white cheese. In Venezuela, I believe they crumble the cheese on top but as you see below I cut my cheese in rectangles lol. Serve with your favorite AM drink and perhaps some bacon (mmmmmm bacon!).