1x 15cm (6") length of chorizochopped into small chunks
1 3/4cups(210g) plain (all purpose) flour
1tbsp (yes, tbsp, not tsp)baking powder
1 1/4cups(300ml) milkfull or half fat
8spring onions (scallions)finely chopped
1/2cup(50g) grated cheddar cheese
4tbsp(60g) salted butterslightly softened
1green chillifinely chopped (I like jalapenos)
8rashers/stripsstreaky baconfried and chopping into small pieces
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.