Cachapa de São Tomé

Ingredients

In this adaptation, we incorporate São Toméan flavors and ingredients to transform the traditional Venezuelan Cachapa. The addition of coconut milk and grated coconut gives the pancakes a distinct tropical taste, while the use of local spices adds a unique São Toméan flair. These modifications create a delightful fusion of flavors that pay homage to the cuisine of São Tomé and Príncipe. We alse have the original recipe for Cachapa, so you can check it out.

• 2 cups (470ml) fresh corn kernels 2 cups (470ml) fresh corn kernels
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 tablespoons melted butter 2 tablespoons melted butter
• Coconut cream and grated coconut, for serving Coconut cream and grated coconut, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a blender, combine the fresh corn kernels and coconut milk. Blend until smooth.
2. 2.
   In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg.
3. 3.
   Pour the corn and coconut milk mixture into the dry ingredients. Stir until well combined.
4. 4.
   Add the melted butter to the batter and mix until incorporated.
5. 5.
   Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil.
6. 6.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
7. 7.
   Repeat with the remaining batter.
8. 8.
   Serve the São Toméan Corn Pancakes warm, topped with a dollop of coconut cream and a sprinkle of grated coconut.

Treat your ingredients with care...

• Corn kernels — Use fresh corn kernels for the best flavor. If fresh corn is not available, you can use frozen corn kernels.
• Coconut milk — Opt for full-fat coconut milk to achieve a creamy texture in the pancakes.
• Grated coconut — Toast the grated coconut lightly in a dry skillet for added flavor and crunch.

Tips & Tricks

• For a richer flavor, you can add a splash of vanilla extract to the batter.
• If you prefer a sweeter pancake, increase the amount of sugar in the recipe.
• Serve the pancakes with a side of fresh fruit or a drizzle of honey for added sweetness.
• Experiment with different spices such as cardamom or ginger to add a unique twist to the pancakes.
• If you prefer a thinner pancake, you can add a little more coconut milk to the batter.

Serving advice

Serve the São Toméan Corn Pancakes as a delightful breakfast or brunch dish. They can be enjoyed on their own or with a side of fresh fruit. Drizzle some honey or maple syrup over the pancakes for extra sweetness.

Presentation advice

Stack the pancakes on a plate and top them with a dollop of coconut cream. Sprinkle grated coconut over the pancakes for an attractive tropical touch. Garnish with a sprig of fresh mint for a pop of color.