Venezuelan Golfed, a delightful blend of tradition and flavor, is a unique pancake-like dish that showcases the rich culinary heritage of Venezuela. The preparation begins with a harmonious mix of all-purpose flour, cornmeal, sugar, baking powder, and salt. This dry blend forms the backbone of the dish, providing a foundation that is both hearty and lightly sweetened.
In a symphony of flavors, milk, water, vegetable oil, and eggs are whisked together in a separate bowl, creating a creamy, rich liquid. This concoction is gradually blended into the flour mixture, yielding a smooth batter, the canvas upon which the dish’s defining characteristics are painted.
What sets Venezuelan Golfed apart is the incorporation of cheeses. Grated queso blanco or feta, along with Parmesan, is folded into the batter, infusing it with a savory depth and a pleasant, slightly tangy hint that complements the subtle sweetness from the sugar.
Cooking these pancakes requires a hot skillet or griddle, brushed with butter to prevent sticking and add a golden richness. Each pancake is poured and spread slightly, ensuring an even cook. The unmistakable sign of readiness appears as bubbles form on the surface, an indicator to flip and achieve that perfect golden-brown finish.
As the pancakes are cooked to perfection, they are kept warm, ready to delight any who partake. Traditionally served warm, these pancakes can be further enhanced with a simple pat of butter, allowing the rich, cheesy, and slightly sweet flavors to meld beautifully. Venezuelan Golfed is more than just a dish; it’s a warm embrace of Venezuelan hospitality and culinary ingenuity.
Ingredients
2 cups all-purpose flour
1 cup cornmeal
1 cup milk
1/2 cup water
1/4 cup vegetable oil
2 large eggs
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 cup grated cheese (queso blanco or feta)
1/2 cup grated Parmesan cheese
Butter (for frying)
Directions
1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of cornmeal, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt. Mix well.
2. In another bowl, whisk together 1 cup of milk, 1/2 cup of water, 1/4 cup of vegetable oil, and 2 large eggs until well blended.
3. Gradually add the wet ingredients to the dry ingredients, stirring constantly until a smooth batter forms.
4. Fold in 1 cup of grated queso blanco or feta cheese and 1/2 cup of grated Parmesan cheese until evenly distributed.
5. Heat a large skillet or griddle over medium heat and add a small amount of butter to coat the surface.
6. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly with the back of a spoon if necessary.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
9. Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
10. Serve the pancakes warm, optionally with a side of butter for spreading on top.