Whisk together the flour, baking powder and smoked paprika. Whisk in the eggs and milk until smooth
Stir in the sweetcorn and spring onions
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
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
In a separate pan, fry the eggs to your liking
Stack the pancakes and top with chorizo salsa and two fried eggs. Garnish with freshly picked coriander and a drizzle of olive oil
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