Make Cachapas: Heat a non-stick pan over low-medium heat and add a little butter to lightly grease the pan. Once the pan is very hot, pour 1/3 cup of batter onto the pan and spread out gently into a round shape. When the underside turns golden (after about 2 minutes), flip with a spatula and cook until the other side turns golden.
Cachapa, also known as changa, is a corn pancake from Venezuela, called arepa de choclo in Colombia, chorreada in Costa Rica, toquete or toquera in Mexico and güirila in Nicaragua. What are cachapas? Cachapas, also called cachapas de budare, are a typical Venezuelan dish made with corn and served with white cheese (such as queso llanero ).
In Mexico, cachapas are known as toquetes or toqueras, depending on where they come from. In Ecuador, they are called tortillas de choclo, a type of corn similar to the one used in Colombia. In Nicaragua, they are called güirilas, and are served with cheese and sour cream.