1x 15 cm( 1 x 6") length of chorizochopped into small chunks
210g(1 3/4 cups) plain (all-purpose) flour
1tbspbaking powder(yes, tbsp, not tsp)
pinchsalt
1large egg
300ml(1 1/4 cups) milkfull or half-fat
8spring onions (scallions)finely chopped
1tspunsalted butter
50g(1/2 cup) grated cheddar cheese
Chilli Butter:
4tbsp(60g) salted butterslightly softened
1green chillifinely chopped (I like jalapenos)
Fillings/toppings:
8rashers/stripsstreaky baconfried and chopping into small pieces
4tbspgolden 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 it in a frying pan and cooking on a high heat for 1-2 minutes until it starts to release its oils. Transfer the cooked chorizo to a plate.
1 x 15 cm ( 1 x 6") length of chorizo
Next make your pancake batter. In a large bowl place the flour, baking powder, salt and egg.
210 g (1 3/4 cups) plain (all-purpose) flour, 1 tbsp baking powder, pinch salt, 1 large 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).
300 ml (1 1/4 cups) milk, 8 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).
4 tbsp (60g) salted butter, 1 green chilli
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.
1 tsp unsalted butter
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.
50 g (1/2 cup) grated cheddar cheese
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.
8 rashers/strips streaky bacon, 4 tbsp golden syrup
Video
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.