Name: Sweetcorn pancakes with fried eggs & chorizo salsa
Prep time: 15 min
Cook time: 15 min
Yield: 2
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 -

Sweetcorn pancakes with fried eggs & chorizo salsa

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sweetcorn pancakes with fried eggs & chorizo salsa

1. 140g chorizo , sliced -

2. 140g frozen peppers , or 1 pepper, sliced -

3. 4-6 tbsp mild salsa -

4. 140g plain flour -

5. 50g fine polenta or cornmeal -

6. 2 tsp baking powder -

7. 125ml milk -

8. 4 large eggs -

9. 140g frozen sweetcorn , defrosted, or from a can, drained -

10. small handful coriander , chopped, plus a few leaves to serve (optional) -

11. 1 tbsp vegetable oil , for frying -

How to cook deliciously - Sweetcorn pancakes with fried eggs & chorizo salsa

1. Stage

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. Stage

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. Stage

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