Sweetcorn pancakes with fried eggs & chorizo salsa

Sweetcorn pancakes with fried eggs & chorizo salsa

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(3 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 2
Served for brunch, lunch or dinner, these savoury pancakes topped with spicy sausage and sliced peppers are sure to satisfy

Nutrition and extra info

Nutrition: per serving

  • kcal875
  • fat37g
  • saturates12g
  • carbs92g
  • sugars11g
  • fibre7g
  • protein40g
  • salt3.3g
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Ingredients

  • 140g chorizo, sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 140g frozen peppers, or 1 pepper, sliced
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 4-6 tbsp mild salsa

For the pancakes

  • 140g plain flour
  • 50g fine polenta or cornmeal
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g frozen sweetcorn, defrosted, or from a can, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • small handful coriander, chopped, plus a few leaves to serve (optional)
  • 1 tbsp vegetable oil, for frying

Method

  1. For the pancakes, put the flour, polenta, baking powder, milk and 2 of the eggs in a food processor with a good pinch of salt and whizz together. Add the sweetcorn and coriander and briefly pulse until just combined.

  2. Put the oven on a low heat to keep the pancakes warm as you make them. Tip the chorizo and peppers into a non-stick frying pan over a medium-high heat. Fry for 5-10 mins until the peppers have defrosted and softened and the oils have leaked out of the chorizo into the pan. Stir through the salsa, then tip into a bowl and set aside. Wipe out the pan and reheat with half the oil. Pour dollops of the pancake mixture 8-10cm wide into the pan (they will spread a little so leave space between each one). Cook for 3-4 mins until golden on the underside and bubbles appear on top. Flip over and cook for another 3-4 mins until golden brown. Add the rest of the oil and continue cooking until the mixture is used up (you should make 6 in total), keeping the cooked pancakes warm on a plate in the oven. When you’ve cooked all the pancakes, fry the 2 remaining eggs.

  3. Serve the pancakes topped with the warm chorizo salsa and the eggs, scattered with coriander leaves, if you like.

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Comments, questions and tips

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Comments (4)

marley88's picture
1.25

We found this quite bland and stodgy, won't be making it again.

hollyetchell's picture

Made this for brunch today, absolutely delicious. It makes more than 6 pancakes though, I ended up with 10 pancakes in total, and 2 is more than enough for a portion for me! Skipped the fried egg too as thought it would be rich enough with the chorizo. Will freeze the rest to enjoy another day :-)

kayclemwistow's picture
3.75

Gorgeous dish, really easy to make! Will definitely be doing again.

Questions (0)

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Tips (1)

evalein's picture

These are lovely as described above but also highly adaptable!
Go Indonesian and replace the milk with coconut milk and add lots of spices (if you don't know which to choose go for garram massala) and add extra chopped coriander stalks and finely sliced spring onions.
Or go West and instead of chorizo use bacon and dollop some maple syrup on them!