Chorizo & Corn Pancakes

This chorizo and corn pancake recipe is a super-tasty little idea for a weekend breakfast – a savoury take on pancakes that’ll set you up perfectly for the weekend.

You could leave out the meat or replace the chorizo with lardons or chopped bacon if you prefer.

If these pancakes look too much for you to stomach for breakfast it would also make an epic brunch dish and for brekky, you could this much healthier avocado toast or pan con tomate.

Prep time

22 mins
Cook time

23 mins
Total time

45 mins
Ideal for

BReakfast
Make it

Mexican
Serves

4-6

This recipe uses

Chipotle Paste

Find us in the
Mexican Section

Ingredients

For the Filling

150g (5oz) cooking chorizo,
casing removed and chopped
1 red onion, finely chopped
325g (11½oz) can of sweetcorn, drained
a handful of coriander, leaves and stalks chopped separately

For The Batter

350g (12oz) plain flour
150g (5oz) Parmesan cheese,
finely grated
1 tsp baking powder
1 tsp Gran Luchito Chipotle Paste
1 lime, zested, then sliced into wedges
salt
1 egg, beaten
240ml (8fl oz) milk
1 tbsp vegetable oil
a knob of butter
150ml (5fl oz) crème fraîche

How to make it

Cook the chorizo in a hot frying pan for 5 minutes until it begins to go brown.
Lower the heat to medium, add the onion and cook for about 10 minutes until it is nice and soft. Remove a spoonful of the mixture for sprinkling on top later on.
Add the sweetcorn and the chopped coriander stalks. Continue to cook for another 5 minutes.
Meanwhile, mix the flour, Parmesan, baking powder, Gran Luchito Chipotle Paste, lime zest and a little salt. Stir in the egg, milk and oil until it forms a thick batter.
Stir in the fried chorizo. Reserve a few coriander leaves and stir the rest into the pan.
Heat the vegetable oil and butter. Spoon a ladle full of the mixture into the hot pan and cook until golden.
Continue until all the mixture is cooked and you have a stack of pancakes.
Stir the reserved coriander into the crème fraîche. Finely chop the reserved chorizo/onion mix and sprinkle over the crème fraîche. Serve with wedges of lime.