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Sweetcorn pancakes with fried eggs & chorizo salsa

Ingredients

  1. Step 1 140g chorizo , sliced
  2. Step 2 140g frozen peppers , or 1 pepper, sliced
  3. Step 3 4-6 tbsp mild salsa
  4. Step 4 140g plain flour
  5. Step 5 50g fine polenta or cornmeal
  6. Step 6 2 tsp baking powder
  7. Step 7 125ml milk
  8. Step 8 4 large eggs
  9. Step 9 140g frozen sweetcorn , defrosted, or from a can, drained
  10. Step 10 small handful coriander , chopped, plus a few leaves to serve (optional)
  11. Step 11 1 tbsp vegetable oil , for frying
Sweetcorn pancakes with fried eggs & chorizo salsa
Calories: 875 Carbohydrate: 92 g Protein: 40 g Fat: 37 g
Cook time: 45 minutes Prep time: 15 minutes Total time: 60 minutes Servings: 2

TAGS

Breakfast Brunch Dinner Lunch Supper Mexican 2 of 5-a-day 2 serving 30-60 minute Brinner Calcium Cassie Best comfort food Fibre Folate Iron Main Over 800 kcal Savoury pancake summer Vitamin c

Directions

  1. 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.
  2. 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.
  3. Step 3 Serve the pancakes topped with the warm chorizo salsa and the eggs, scattered with coriander leaves, if you like.