- 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 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. While cow…
- 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
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
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.
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.
Serve the pancakes topped with the warm chorizo salsa and the eggs, scattered with coriander leaves, if you like.