Sweetcorn pancakes with fried eggs & chorizo salsa

Sweetcorn pancakes with fried eggs & chorizo salsa

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(5 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 140g chorizo, sliced



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

  • 140g frozen peppers, or 1 pepper, sliced



    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



    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



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

  • 4 large eggs



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

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


    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


  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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29th Nov, 2015
We found this quite bland and stodgy, won't be making it again.
4th Jul, 2015
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 :-)
28th Jun, 2015
excellent sharing sweet corn pancakes looks delicious.am wonder to find this recipe in your website.you are doing good work. http://www.recipeslearn.com/easy-rasmalai-recipe-homemade thank you so much for sharing this easy recipe with us.keep it up.
25th Jun, 2015
Gorgeous dish, really easy to make! Will definitely be doing again.
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23rd Jul, 2015
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!
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