Savoury Dinner Pancakes

Savoury Pancakes make a real treat dinner - with chorizo, bacon and chilli butter, plus a good drizzle of golden syrup.

Course Breakfast, Brunch

Cuisine American, British

Keyword How to make savoury pancakes, pancake day

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings of 3 pancakes each

Author Nicky Corbishley

Ingredients

Pancake Batter:

1 x 15cm (6") length of chorizo chopped into small chunks
1 ¾ cups (210g) plain (all purpose) flour
1 tbsp (yes, tbsp, not tsp) baking powder
pinch of salt
1 large egg
1 ¼ cups (300ml) milk full or half fat
8 spring onions (scallions) finely chopped
1 tsp unsalted butter
½ cup (50g) grated cheddar cheese

Chilli Butter:

4 tbsp (60g) salted butter slightly softened
1 green chilli finely chopped (I like jalapenos)

Fillings/toppings:

8 rashers/strips streaky bacon fried and chopping into small pieces
4 tbsp golden syrup

Instructions

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 ¾ 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 ¼ cup (4 tbsp) per pancake.
Fry for 1 ½-2 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.

Notes

Note 1:

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.

Nutritional Information

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