How to Cook Sweetcorn pancakes with fried eggs & chorizo salsa crated By Cassie Best with Easy
|15 mins||30 mins||Easy||Serves 2|
Served for brunch, lunch or dinner, these savoury pancakes topped with spicy sausage and sliced peppers are sure to satisfy
You can make it with the following ingredients:
140g chorizo , sliced
140g frozen peppers , or 1 pepper, sliced
4-6 tbsp mild salsa
For the pancakes
140g plain flour
50g fine polenta or cornmeal
2 tsp baking powder
4 large eggs
140g frozen sweetcorn , defrosted, or from a can, drained
small handful coriander , chopped, plus a few leaves to serve (optional)
1 tbsp vegetable oil , for frying
How to cook Sweetcorn pancakes with fried eggs & chorizo salsa
For the pancakes, put the flour, polenta, baking powder, milk and 2 of the eggs in a food processor with a good pinch of salt and whizz together. Add the sweetcorn and coriander and briefly pulse until just combined.
Put the oven on a low heat to keep the pancakes warm as you make them. Tip the chorizo and peppers into a non-stick frying pan over a medium-high heat. Fry for 5-10 mins until the peppers have defrosted and softened and the oils have leaked out of the chorizo into the pan. Stir through the salsa, then tip into a bowl and set aside. Wipe out the pan and reheat with half the oil. Pour dollops of the pancake mixture 8-10cm wide into the pan (they will spread a little so leave space between each one). Cook for 3-4 mins until golden on the underside and bubbles appear on top. Flip over and cook for another 3-4 mins until golden brown. Add the rest of the oil and continue cooking until the mixture is used up (you should make 6 in total), keeping the cooked pancakes warm on a plate in the oven. When you’ve cooked all the pancakes, fry the 2 remaining eggs.
Serve the pancakes topped with the warm chorizo salsa and the eggs, scattered with coriander leaves, if you like.