Savoury Dinner Pancakes
Savoury Pancakes make a real treat dinner - with chorizo, bacon and chilli butter, plus a good drizzle of golden syrup.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings of 3 pancakes each
- 1 x 15cm (6") length of chorizo chopped into small chunks
- 1 3/4 cups (210g) plain (all purpose) flour
- 1 tbsp (yes, tbsp, not tsp) baking powder
- pinch of salt
- 1 large egg
- 1 1/4 cups (300ml) milk full or half fat
- 8 spring onions (scallions) finely chopped
- 1 tsp unsalted butter
- 1/2 cup (50g) grated cheddar cheese
- 4 tbsp (60g) salted butter slightly softened
- 1 green chilli finely chopped (I like jalapenos)
- 8 rashers/strips streaky bacon fried and chopping into small pieces
- 4 tbsp golden syrup
Preheat the oven to a very low setting (to keep the cooked pancakes warm whilst you're cooking the rest).
First fry the chorizo by placing in a frying pan and cooking on a high heat for 1-2 minutes until it starts to release it's oils. Transfer the cooked chorizo to a plate.
Next make your pancake batter. In a large bowl place the flour, baking powder, salt and egg.
Start to mix slowly with a balloon whisk or fork whilst slowly adding in the milk. You should end up with quite a thick pancake batter. Don’t overmix, it’s fine if it’s still a little bit lumpy. Stir in 3/4 of the spring onions (scallions).
Now make your chilli butter by mixing the salted butter and chopped chilli together in a small bowl. Once mixed, place in the fridge to firm up (or you can leave it room temperature if you prefer).
Heat the butter on a medium-high heat in a large non-stick frying pan* (Note 1) or on a non-stick large griddle, then brush it around to cover the pan. Add blobs of pancake batter - approx 1/4 cup (4 tbsp) per pancake.
Fry for 1 1/2-2 minutes, until bubbles appear on top of the pancake. Then sprinkle the cooked chorizo and cheese on top. Turn the pancakes over and allow to cook for a further minute or two, until cooked through. You will probably have to work in batches - as this recipe makes 12 pancakes. Keep the cooked pancakes warm by placing in the pre-warmed oven.
Once all the pancakes are cooked, stack them up and top with crispy bacon, the reserved spring onions, a spoonful of chilli butter and a good drizzle of golden syrup.
Use a non-stick pan to ensure the cheese doesn't stick to the pan when you flip the pancakes. If you don't like using non-stick, then I'd suggest flipping the pancakes, then sprinkling a little cheese on top, so the cheese can melt when the pancakes finish off cooking. You can still add the chorizo as per the recipe though.
More topping/filling ideas:
Oh, I've got loads! ham, mushrooms, mozzarella, cooked diced potato, peppers, chives, kale, spinach, sausage, onions, sweetcorn, pepperoni.... basically anything you'd put into an omelette! BUT be sure to just go for a couple of fillings! Too many will impact the structural integrity of your pancakes, making them harder to flip without them falling apart. If you want lots of extras, add a couple to you pancake mixture and top with the rest.
Nutritional information is per serving (of 3 pancakes), including toppings.
Calories: 767kcal | Carbohydrates: 66g | Protein: 22g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 785mg | Potassium: 778mg | Fiber: 2g | Sugar: 22g | Vitamin A: 970IU | Vitamin C: 5.9mg | Calcium: 370mg | Iron: 3.8mg