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There are regional variations of pancakes around the world, and cachapa refers to a traditional Venezuelan version. Corn is one of the main domestic food crops in Venezuela, and the region has a variety of dishes that make corn a special or star ingredient. Cachaça uses this staple crop by grinding fresh corn to create a hearty corn cake distinguished by its creamy, sweet corn flavor.
In addition to ground corn, typical cachaça pancake batter often contains sugar, oil, and a liquid ingredient. Typically, this liquid ingredient will be a combination of milk or water. Recipes from outside of Venezuela may also add plain flour or an egg. While fresh corn is preferred, the convenience of canned corn means that this prepackaged ingredient is also used quite frequently to prepare this dish. If using fresh corn on the cob, the corn can be removed from the husk and pureed in a food processor with the remaining ingredients. The resulting corn dough will usually be thick and heavy, with large chunks of corn still showing through in the mix.
Cachaça can be grilled in an umbudare, a large, flat metal pan. Alternatively, in other regions of the world, the dish may be cooked in a heavy pan. A small amount of oil can be poured into the bottom of the pan to prevent the pancake from sticking.
After the pan is heated, a ladleful of batter is placed in the pan and spread on the bottom of the pan. A spatula is usually used to press down on the dish as it cooks to ensure even browning. The pancake is flipped after the bubbles begin to appear and then continues to cook until it turns a deep golden brown color to indicate doneness.
Once cooked, the hot cachaça is folded and eaten like a tortilla. The folded shape of the corn cake makes it easily transportable, and although the dish is found in formal restaurants, it is very popular as a snack at street stalls. Street vendors often prepare the pancake by filling it with a soft, creamy white cheese; a savory meat like chicken, ham or beef can also be stuffed inside the dough. Butter or margarine can be served on the side to be poured over the dish.