Learn to Make Traditional Cornmeal Pancakes (Arepas) for Any Meal

Arepas are a staple in Venezuelan and Colombian cuisine. These cornmeal pancakes are enjoyed by many as a substitute for bread, especially at breakfast. Made from either yellow or white corn, arepas can be fried or baked. They are versatile and can be eaten plain, with fillings, or as a side dish. Originally, they were made from dried corn kernels. Today, pre-cooked corn flour makes the process quicker.

• 2.4 cups (500 g) corn flour for arepas
• 1.2 tsp salt
• 0.6 cup (140 g) grated white cheese
• 2.4 cups (500 g) cool water (or more if needed)

• Large mixing bowl
• Whisk
• Griddle
• Baking sheet
• Oven

Procedure

1. In a large mixing bowl, whisk together the corn flour, salt, and grated cheese.
2. Add enough water to form a firm, slightly moist dough.
3. Cover the dough and let it rest for 5 minutes.
4. Divide the dough into 10 pieces and shape each into a ball. Flatten them slightly.
5. Preheat the oven to 350 °F (180 °C).
6. Lightly oil a griddle and heat it over medium heat.
7. Cook the arepas on the griddle for about 5 minutes on each side until golden brown.
8. Transfer the arepas to a baking sheet and bake for 20-25 minutes, turning them several times.
9. Serve immediately with cheese, ham, and black beans.

Nutritional Values

The simplicity of arepas makes them a beloved dish across different social classes in Venezuela and Colombia. They can be enjoyed at any time of the day and offer a delightful alternative to bread. Whether you prefer them plain or filled with delicious ingredients, arepas are sure to satisfy your taste buds.