Savoury Dinner Pancakes Chilli

Savory dinner pancakes with chili butter are guaranteed to steal the spotlight at any breakfast-for-dinner night or lazy weekend brunch. Combining smoky chorizo, gooey cheddar, and a slather of spicy green chili butter, these thick pancakes are everything you crave when you want something indulgent but uncomplicated. The salty edge from bacon and the sweet hit of golden syrup take it over the top, making for a dinner that is every bit as memorable as any main.

The first time I made these, my family piled into the kitchen the moment the chorizo hit the pan. Now, whenever we have leftover bacon or half a block of cheddar, these pancakes end up on the table.

Ingredients

• Chorizo sausage: Adds big smoky flavor to every bite. Look for a firm cured chorizo rather than a softer cooking style for easy chopping and frying.
• Plain all-purpose flour: Forms the sturdy structure of the pancake. Go for a fresh bag to keep them fluffy.
• Baking powder: The secret to thick and tender pancakes. Make sure yours is fresh for the best lift.
• Salt: Brightens all the flavors. Use just a pinch of fine sea salt.
• Large egg: Binds everything together and gives moisture. A very fresh egg will give the best results.
• Milk: Creates a rich batter. Use full or half fat for a luxurious texture.
• Spring onions: Bring a light onion bite and a pop of green. Use the green and tender white parts for balanced flavor.
• Unsalted butter: For a crisp edge on every pancake. Choose a high-quality butter for rich flavor.
• Cheddar cheese: Gives gooey salty pockets throughout the pancakes. Sharp cheddar works best if you want a strong flavor.
• Salted butter: The base for your chili butter. Pick a creamy variety—European brands melt beautifully.
• Green chili: Packs heat into the chili butter. Jalapeño or milder chili works well. Remove seeds for less heat.
• Streaky bacon: Adds smoky crunch. Use thick cut for maximum texture.
• Golden syrup: Sweet counterpoint to all the savory elements. You can swap in maple syrup but golden syrup has a richer taste.

Step-by-Step Instructions

Fry the Chorizo:

Cook chopped chorizo in a hot frying pan for one to two minutes just until the fat starts to render and the pieces become a bit crisp. Transfer to a plate lined with paper towel to remove any excess oil. This gives the pancakes deep savory flavor without making them greasy.

Make the Pancake Batter:

In a large bowl, combine flour, baking powder, salt, and egg. Whisk gently while slowly streaming in milk. This gives you a thick batter that should not be completely smooth. A few lumps are good. Stir in three-quarters of the chopped spring onions for a fresh burst in every bite.

Prepare the Chili Butter:

Mix slightly softened salted butter with finely chopped green chili in a small bowl. Once combined, chill in the fridge to set or leave at room temperature if you prefer it soft for easy spreading. The chili butter is what gives the pancakes a spicy finish.

Cook the Pancakes:

Heat a nonstick frying pan or griddle over medium-high. Brush with the unsalted butter. Drop a quarter cup of batter per pancake into the pan and spread gently. Let cook for about one and a half to two minutes until bubbles form on top. Sprinkle over some cooked chorizo and cheddar cheese. Flip the pancakes using a wide spatula and cook for an additional minute or so until golden brown and cooked through. Repeat in batches, keeping the finished pancakes warm in a low oven.

Finish and Top:

Stack warm pancakes on a plate. Pile the crispy bacon pieces on top along with remaining spring onions. Add a generous spoon of chili butter to the top of the stack and drizzle at least a tablespoon of golden syrup over the whole thing. Serve immediately while the cheese is still gooey and the butter melts into every bite.

The chili butter is hands down the ingredient that brings this whole dish together. Sharp and spicy against the fluffy pancakes, it has made family birthday brunches extra memorable. We always fight over the last little scoop.

Storage Tips

These pancakes hold up well in the fridge for up to three days. Stack them with a bit of parchment between each and store in an airtight container. To reheat, place them in a dry nonstick pan over medium-low heat for a couple of minutes on each side or pop them in an oven at 160 degrees Celsius or 325 degrees Fahrenheit for five to ten minutes. The chili butter will keep in the fridge for at least a week and softens quickly when brought to room temperature.

Ingredient Substitutions

If chorizo is not easily available, diced smoked sausage or even vegetarian chorizo makes a good swap. You can also replace cheddar cheese with Monterey Jack for a milder option. For the chili butter, mild green chilies work if you are serving kids, and any kind of spreadable butter does the trick.

Serving Suggestions

These pancakes are great all on their own, but serving with a crisp winter salad creates a whole meal. The salty pancakes work well with a tangy slaw or quick pickles. On especially cold nights, a bowl of roasted tomato soup on the side turns it into true comfort food.

These savory pancakes have become a family favorite—easy to make with bold flavors in every bite.

Foire aux questions sur la recette

→ How can I prepare the pancakes ahead?

Cook the pancakes, then cool and store them in the fridge. Reheat in a low oven to warm through before assembling with toppings.

→ What type of chorizo works best?

Use cured or semi-cured chorizo for added flavour and a pleasant texture, diced into small, bite-sized pieces.

→ Can I make the chilli butter milder?

Reduce the amount of chopped green chilli or use a milder variety to suit your heat preference.

→ Is it possible to swap out bacon?

Yes, try crispy pancetta or omit for a vegetarian option. The pancakes remain delicious with just the chorizo and cheese.

→ How do I prevent pancakes from sticking?

Ensure your pan is properly heated and coated with butter before adding the batter for easy flipping.

→ Can I freeze leftovers?

Yes, cool and freeze pancakes in layers with parchment between. Reheat directly from frozen in a hot pan or oven.