Name: Sweetcorn pancakes with fried eggs & chorizo salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 140g chorizo sliced; 140g frozen peppers or 1 pepper, sliced; 4-6 tbsp mild salsa; 140g plain flour; 50g fine polenta or cornmeal; 2 tsp baking powder; 125ml milk; 4 large eggs; 140g frozen sweetcorn defrosted, or from a can, drained; small handful coriander chopped, plus a few leaves to serve (optional); 1 tbsp vegetable oil for frying

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Sweetcorn pancakes with fried eggs & chorizo salsa

Sweetcorn pancakes with fried eggs & chorizo salsa

Cassie Best

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.3 out of 5.6 ratingsRate

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Served for brunch, lunch or dinner, these savoury pancakes topped with spicy sausage and sliced peppers are sure to satisfy

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Red pepper & tomato salsa

A star rating of 4.4 out of 5.12 ratings

Smoky chipotle pepper salsa

A star rating of 4.6 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

140g chorizo

sliced
140g frozen peppers

or 1 pepper, sliced
4-6 tbsp mild salsa

For the pancakes

140g plain flour
50g fine polenta

or cornmeal
2 tsp baking powder
125ml milk
4 large eggs
140g frozen sweetcorn

defrosted, or from a can, drained
small handful coriander

chopped, plus a few leaves to serve (optional)
1 tbsp vegetable oil

for frying

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Nutrition: per serving

kcal875
fat37g
saturates12g
carbs92g
sugars11g
fibre7g
protein40g
salt3.3g

Method

step 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.
step 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.
step 3

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

Recipe from Good Food magazine, June 2015

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A star rating of 4.3 out of 5.6 ratings

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