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Recipe of the day: Savory dinner pancakes
Make tonight's dinner a fun and interesting experience by recreating these savory dinner pancakes for yourself and your loved ones.
Delicious, sweet and salty savory dinner pancakes. Picture: iStock
Pancakes with a delicious twist!
These yummy savory dinner pancakes have sweetness from the golden syrup that pairs perfectly with the saltiness of chili butter and the crispy bacon.
Make tonight’s dinner a fun and interesting experience by recreating this dinner treat for yourself and your loved ones.
ALSO TRY: Recipe of the day: Honey garlic pork chops with creamy mash potatoes
PrintSavory dinner pancakes
Make tonight’s dinner a fun and interesting experience by recreating these savory dinner pancakes for yourself and your loved ones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Lunch, Dinner,Breakfast
- Method: Frying
- Cuisine: French
Ingredients
Scale
For the pancakes
- 1 x 15cm length of chorizo – chopped into small chunks
- 1 ¾ cups plain all purpose flour
- 1 tablespoon baking powder
- pinch of salt
- 1 large egg
- 1 ¼ cups milk (full or half fat)
- 8 spring onions, finely chopped
- 1 teaspoon unsalted butter
- ½ cup grated cheddar cheese
For the chili butter
- 4 tablespoon salted butter, slightly softened
- 1 green chili, finely chopped
For the filling and topping
- 8 rashers/strips streaky bacon, fried and chopping into small pieces
- 4 tablespoons golden 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 in a frying pan and cooking on a high heat for 1-2 minutes until it starts to release it’s oils. Transfer the cooked chorizo to a plate.
- Next make your pancake batter. In a large bowl place the flour, baking powder, salt and 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 ¾ of the spring onions (scallions).
- Now make your chili butter by mixing the salted butter and chopped chili together in a small bowl. Once mixed, place in the fridge to firm up (or you can leave it room temperature if you prefer).
- 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 ¼ cup (4 tablespoons) per pancake.
- Fry for 1 ½-2 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.
- Once all the pancakes are cooked, stack them up and top with crispy bacon, the reserved spring onions, a spoonful of chili butter and a good drizzle of golden syrup.
This recipe was found on kitchensanctuary.com
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