Venezuelan cachapas We betcha your cachapas that you'll like these Venezuelan pancakes, their sweet and salty flavours make them a hit! By Adrianna Jaroslavaky de Costi. Ingredients (Serves 3- 4) 512g of cornmeal / fine maize flour 3 teaspoons of salt 96g of sugar 250ml of milk Butter for frying Toppings Cheeses of your choice. I usually have mozzerella and halloumi. Method Sift the corn flour into the milk and add the salt and sugar little by little. Stir altogether until the mixture is consistently smooth and thick. One the butter has melted, add a tablespoon of batter and turn when browned. Once both sides are golden, remove them from the pan. Fill with cheeses, fold in half and enjoy! Venezuelan musings on pancakes 'In Venezuela we eat a type of pancake called Cachapa. They are sweet and made of corn flour but are eaten with a mixture of Halloumi and Mozzarella - they are incredibly yummy! Usually eaten at breakfast, these sweet and salty flavours create a delicious Venezuelan delicacy. Cheese is the most common topping but you can have them with fried pork, vegetables or a tomato sauce. If you want to give these traditional pancakes a try you can sample them in Arepas & co. in east London, which sells other dishes like Mandingos and as it says in the name, Arepas. Its the real deal as they get there cheeses sent over from South America.' Thanks to Adrianna Jaroslavaky de Costi for contributing the recipe.Photo by Rufino.