Description
Savoury pancakes make a real treat dinner—with chorizo, bacon, and chili butter, plus a good drizzle of golden syrup.
Ingredients
Pancake Batter:
1 x 15 cm (6″) length chorizo, chopped into small chunks
210 g (1¾ cups) plain (all-purpose) flour
1 tbsp baking powder (yes, tablespoon, not teaspoon)
Pinch of salt
1 large egg
300 ml (1¼ cups) milk (full or half-fat)
8 spring onions (scallions), finely chopped
1 tsp unsalted butter
50 g (½ cup) grated cheddar cheese
Chilli Butter:
4 tbsp (60 g) salted butter, slightly softened
1 green chili, finely chopped (jalapeños work well)
Fillings/Toppings:
8 rashers/strips streaky bacon, fried and chopped into small pieces
4 tbsp golden syrup
Instructions
Preheat the oven to a very low setting to keep cooked pancakes warm while you finish cooking the rest. Fry the chorizo in a frying pan on high heat for 1-2 minutes until it starts to release its oils. Transfer to a plate.
Make the pancake batter by whisking flour, baking powder, salt, and egg in a large bowl. Slowly add milk while mixing with a balloon whisk or fork until you get a thick batter with a few lumps remaining. Stir in ¾ of the chopped spring onions.
Mix the salted butter and chopped chili together in a small bowl to make the chili butter. Chill in the fridge to firm up or leave at room temperature if you prefer.
Heat the unsalted butter in a medium-high heat non-stick frying pan or large griddle, brushing it around the pan. Add about ¼ cup (4 tbsp) of batter per pancake. Fry for 1½–2 minutes until bubbles appear on top. Sprinkle cooked chorizo and grated cheese on each pancake, then flip and cook for 1-2 minutes until cooked through. Work in batches as this recipe makes about 12 pancakes. Keep cooked pancakes warm in the oven.
Stack the pancakes once cooked, then top with crispy bacon, reserved spring onions, a spoonful of chili butter, and a good drizzle of golden syrup.
Notes
Use a non-stick pan to prevent cheese sticking when flipping pancakes. If you prefer a regular pan, flip first then sprinkle cheese on top so it melts while finishing cooking. You can still add chorizo as per the recipe.
For extra fillings, try ham, mushrooms, mozzarella, cooked diced potato, peppers, chives, kale, spinach, sausage, onions, sweetcorn, or pepperoni—anything you’d put in an omelette. Use just a couple to keep pancakes sturdy enough to flip without falling apart. Add extras either into the batter or as toppings.