Sweetcorn Pancakes with Fried Eggs and Chorizo Salsa

Name: Sweetcorn Pancakes with Fried Eggs and Chorizo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 2
Cuisine: mexican
Ingredients: 140g chorizo sliced; 140g frozen peppers or 1 pepper, sliced; 4-6 tbsp mild salsa; 140g plain flour; 50g fine polenta or cornmeal; 2 tsp baking powder; 125ml milk; 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

4.35 (6)

⏱ 45 mins 🍽 Serves 2 🌶 mexican ✅ Easy 🏷 Breakfast

These savoury sweetcorn pancakes, made with polenta and fresh coriander, are served with fried eggs and a warm, spicy salsa of chorizo and sliced peppers. Ideal for a satisfying meal any time of day, this Mexican-inspired dish is ready in 45 minutes and serves two people. The combination of fluffy pancakes, runny eggs and flavourful sausage creates a delicious and hearty plate.

Ingredients

140g chorizo sliced
140g frozen peppers or 1 pepper, sliced
4-6 tbsp mild salsa
140g plain flour
50g fine polenta or cornmeal
2 tsp baking powder
125ml milk
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

Method

To prepare the pancake batter, combine the plain flour, fine polenta, baking powder, milk and two of the large eggs in a food processor with a generous pinch of salt. Process until smooth. Add the defrosted sweetcorn and chopped coriander, then pulse briefly just to mix them in.
Preheat your oven to a low temperature to keep the cooked pancakes warm. Place the sliced chorizo and peppers in a non-stick frying pan. Cook for 5-10 minutes until the peppers are soft and the chorizo has released its oils. Mix in the mild salsa, then transfer the salsa to a bowl. Clean the pan and heat half the vegetable oil. Spoon 8-10cm wide dollops of the batter into the pan, leaving space between them. Cook each pancake for 3-4 minutes until the underside is golden and bubbles form on top. Flip and cook for another 3-4 minutes until browned. Use the remaining oil to cook all the batter, making 6 pancakes in total, and keep them warm on a plate in the oven. Finally, fry the two remaining eggs in the pan.
To serve, place the warm pancakes on plates. Top them with the prepared chorizo salsa and the fried eggs. Finish with a scattering of fresh coriander leaves, if desired.

Nutrition (per serving)

Calories875 kcal

Fat37 g

Saturates12 g

Carbs92 g

Sugars11 g

Fibre7 g

Protein40 g

Sodium1320 mg

Salt3 g

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisinemexican