Savoury sweetcorn pancakes with chorizo salsa and fried eggs
Ingredients
Metric
Imperial
Sweetcorn pancakes
- 200g of plain flour
- 1 tsp baking powder
- 1 tsp smoked paprika
- 2 large eggs
- 200ml of whole milk
- 200g of sweetcorn kernels
- 2 spring onions, finely sliced
- olive oil, for frying
Chorizo salsa
- 100g of chorizo, crumbled
- 1 red chilli, finely chopped
- 1 avocado, diced
- 1 lime, juiced
- extra virgin olive oil, as needed
To finish
- 4 eggs
- fresh coriander
- olive oil
SAVE RECIPE
Method
1
Whisk together the flour, baking powder and smoked paprika. Whisk in the eggs and milk until smooth
- 200g of plain flour
- 1 tsp baking powder
- 1 tsp smoked paprika
- 2 large eggs
- 200ml of whole milk
2
Stir in the sweetcorn and spring onions
- 200g of sweetcorn kernels
- 2 spring onions, finely sliced
3
Heat a drizzle of olive oil in a non-stick pan over medium heat. Spoon in the batter to make 8 small pancakes. Cook for 2–3 minutes on each side until golden. Keep warm
- olive oil, for frying
4
In the same pan, fry the chorizo until crispy. Remove from the pan and set aside to cool slightly. Add the chilli, avocado, lime juice and enough olive oil to loosen
- 100g of chorizo, crumbled
- 1 red chilli, finely chopped
- 1 avocado, diced
- 1 lime, juiced
- extra virgin olive oil, as needed
5
In a separate pan, fry the eggs to your liking
- 4 eggs
6
Stack the pancakes and top with chorizo salsa and two fried eggs. Garnish with freshly picked coriander and a drizzle of olive oil
- fresh coriander
- olive oil
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