Breakfast Cachapa with Acrambled Eggs

Today we’re making a breakfast version of the traditional Venezuelan cachapa — that sweet corn pancake we all love. In this recipe, we bring in bold flavors: Argentine sausage from Thrifty, a veggie-packed scramble, creamy goat cheese, and a drizzle of Thai chili hot honey. It’s the perfect mix of sweet, savory, and spicy to start your day with something different and full of flavor.

Venezuelan Cachapa with scrambled eggs

Here’s the full English translation:

Ingredients for the cachapa (makes 4 cachapas):

• 1 can of Thrifty sweet corn (15 oz), drained

• 1 egg

• 1 1/2 cups whole milk

• 2 tablespoons sugar

• 1 cup PAN corn flour

• 1 teaspoon salt

• Butter for cooking

• Crumbled goat cheese

• Homemade Thai chili hot honey (see recipe below)

Salchichas Argentinas de Thrifty

For the scramble:

• 2 eggs

• 1 Thrifty Colombian sausage, chopped

• ¼ cup diced red bell pepper

• ¼ cup diced red onion

• 2 tablespoons chopped fresh cilantro

• Salt and pepper to taste

Instructions:

Prepare the cachapa batter:Place all the ingredients (corn, egg, milk, sugar, salt, and PAN flour) into a blender or food processor. Blend until smooth. Then mix in the PAN flour and combine well.

Let it rest:Let the batter rest for 5 minutes.

Cook the cachapas:Heat a buttered skillet. Pour in portions of the batter, forming 6-inch circles. Cook for 4–5 minutes on each side or until golden.

Make the scramble:In another pan, sauté the sausage, peppers, and onions until golden. Add the beaten eggs, cilantro, salt, and pepper. Cook over medium heat until the eggs are fully cooked but still soft.

Scrambled eggs with Argentinean Sausages from Thrifty

Assemble the plate:Place the open cachapa on the plate. Spread a little cream (sour cream or crema), add crumbled goat cheese, then the hot scramble. Top with more cream and chopped cilantro.

Serve:Serve with the hot scramble and finish with a drizzle of Thai chili hot honey for a flavorful, complete breakfast.

🌽 Perfect for a breakfast with Boricua flavor and that sweet-spicy kick to start your day right.

🍯 Thai Chili Hot Honey

Ingredients:

• 32 oz honey

• 1 pack fresh or dried Thai chilis

Instructions:

1. Slice the Thai chilis thinly (use gloves if very spicy).

2. Mix the chilis with the honey in a clean glass jar.

3. Let it sit at room temperature for at least 2–3 hours to infuse.

4. Once infused, you can strain out the chilis or leave them in for a stronger flavor.

📌 This is a no-cook method. It allows the spicy flavor to naturally infuse into the honey.

Venezuelan Cachapas