Savoury sweetcorn pancakes with chorizo salsa and fried eggs

5.00

These savoury sweetcorn pancakes are finished with a spicy chorizo and avocado salsa and crispy fried eggs. They are a great brunch dish, but also make a great savoury twist on ‘breakfast for dinner’.

First published in 2025

Ingredients

Metric

Imperial

Sweetcorn pancakes

Chorizo salsa

To finish

Method

1

Whisk together the flour, baking powder and smoked paprika. Whisk in the eggs and milk until smooth

2

Stir in the sweetcorn and spring onions

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

5

In a separate pan, fry the eggs to your liking

6

Stack the pancakes and top with chorizo salsa and two fried eggs. Garnish with freshly picked coriander and a drizzle of olive oil

First published in 2025

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

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