Savoury Dinner Pancakes Chilli (Impression)
Soft savoury pancakes packed with chorizo, scallions, cheese and topped with bacon, chilli butter, syrup.
# Liste des ingrédients:
→ Pancake Batter
01 -
1 chorizo sausage, approximately 15 cm length, chopped into small chunks
02 -
210 g plain flour
03 -
1 tablespoon baking powder
04 -
Pinch salt
05 -
1 large egg
06 -
300 ml milk, full or semi-skimmed
07 -
8 spring onions, finely chopped
08 -
1 teaspoon unsalted butter
09 -
50 g grated cheddar cheese
→ Chilli Butter
10 -
60 g salted butter, slightly softened
11 -
1 green chilli, finely chopped
→ Fillings and Toppings
12 -
8 rashers streaky bacon, fried and chopped into small pieces
13 -
4 tablespoons golden syrup
# Étapes de préparation:
01 -
Place chopped chorizo in a frying pan over high heat and cook for 1–2 minutes until the oils are released. Transfer the cooked chorizo to a plate.
02 -
Combine plain flour, baking powder, salt, and egg in a large mixing bowl. Gradually whisk in the milk until a thick batter forms. Avoid overmixing; a few lumps are acceptable. Stir in three-quarters of the finely chopped spring onions.
03 -
Mix softened salted butter thoroughly with finely chopped green chilli in a small bowl. Refrigerate to firm, or leave at room temperature for a softer texture.
04 -
Heat unsalted butter over medium-high in a large non-stick frying pan or griddle. Brush butter to coat the surface, then add approximately 4 tablespoons of batter per pancake. Fry for 1½–2 minutes until bubbles form on the surface.
05 -
Sprinkle cooked chorizo and grated cheddar cheese over the pancakes. Flip and cook for a further 1–2 minutes until golden and cooked through. Transfer cooked pancakes to the preheated oven to keep warm. Repeat to make approximately 12 pancakes.
06 -
Stack pancakes and serve topped with chopped bacon, remaining spring onions, a spoonful of chilli butter, and a generous drizzle of golden syrup.
# Informations complémentaires:
01 -
Cook pancakes in batches for best texture and to avoid overcrowding the pan.
02 -
Allow chilli butter to firm up in the fridge if a firmer consistency is preferred.