Recipes

Recipe of the day: Savory dinner pancakes

Name: Savory dinner pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 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; 4 tablespoon salted butter, slightly softened; 1 green chili, finely chopped; 8 rashers/strips streaky bacon, fried and chopping into small pieces; 4 tablespoons golden syrup

Published by

By Citizen Reporter

3 years ago

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

Savory dinner pancakes

Make tonight’s dinner a fun and interesting experience by recreating these savory dinner pancakes for yourself and your loved ones.

Author: Nicky Corbishley
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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Published by

By Citizen Reporter