Description
Fluffy savoury pancakes loaded with chorizo, melty cheddar, crispy bacon and a kick of chilli butter — finished with a generous drizzle of golden syrup. These make a delicious, slightly naughty dinner that comes together fast and feeds a crowd.
Ingredients
Pancake batter
- 1 piece chorizo (about 15 cm / 6″), cut into small dice
- 210 g (1 3/4 cups) plain (all-purpose) flour
- 1 tbsp baking powder (yes, a full tablespoon)
- pinch of salt
- 1 large egg
- 300 ml (1 1/4 cups) milk (whole or semi-skimmed)
- 8 spring onions (scallions), finely sliced
- 1 tsp unsalted butter (for the pan)
- 50 g (1/2 cup) grated cheddar cheese
Chilli butter
- 4 tbsp (60 g) salted butter, slightly softened
- 1 green chilli, finely chopped (jalapeño works great)
Fillings / toppings
- 8 rashers streaky bacon, cooked until crisp and chopped
- 4 tbsp golden syrup
Instructions
-
Warm the oven. Set your oven to a very low heat to keep cooked pancakes warm while you finish the batch.
-
Crunch the chorizo. Heat a frying pan over high heat. Add the diced chorizo and cook for 1–2 minutes until it starts to release oil and browns a little. Remove to a plate and set aside.
-
Mix the dry base. In a large bowl whisk together the flour, baking powder and a pinch of salt.
-
Build the batter. Crack the egg into the dry mix, then slowly pour in the milk while whisking until you have a thick but pourable batter. A few small lumps are fine — don’t overmix. Fold in about three-quarters of the sliced spring onions.
-
Make the chilli butter. Combine the softened salted butter and finely chopped chilli in a small bowl. Mix until evenly distributed, then chill briefly if you want a firmer pat later, or leave at room temp if you prefer it soft and spreadable.
-
Cook the pancakes. Heat a large non-stick frying pan or griddle over medium-high. Rub the surface with the 1 tsp unsalted butter (or a splash of reserved chorizo oil for extra flavour). Spoon roughly 1/4 cup (4 tbsp) batter per pancake into the pan.
-
Add chorizo & cheese. After about 1½–2 minutes you’ll see bubbles on the surface. Sprinkle a little cooked chorizo and some grated cheddar over each pancake, then flip and cook the other side for another 1–2 minutes until golden and cooked through. Work in batches — this recipe makes about 12 pancakes. Transfer cooked ones to the warmed oven to keep them piping hot.
-
Stack & finish. Once all pancakes are ready, pile them into a stack. Scatter the crispy bacon and the reserved spring onions on top, add a generous spoonful of chilli butter, and finish with a good drizzle of golden syrup.
Notes
- Notes & tips
- Use a non-stick pan to stop the cheese from sticking when you flip. If you prefer stainless steel, flip first and then add the cheese so it melts without adhering to the pan.
- Keep chorizo pieces small. Large chunks can lift the pancake off the pan and prevent even cooking — dice finely for best results.
- Don’t overdo the fillings. A couple of additions keep the pancake structure intact; too many mix-ins make flipping messy.
- For less heat: remove the chilli seeds and membranes before chopping. For more punch, keep them in.
- Quick reheat: microwave two pancakes at a time for a minute or warm in a low oven to revive texture.
- More topping and filling ideas
- Think of these pancakes like an omelette — most savory add-ins work well. Try: ham, mushrooms, cubes of cooked potato, roasted peppers, chopped chives, spinach, sweetcorn, diced sausage, or pepperoni. But keep it to two or three extras per batch so the pancakes remain easy to flip.
Nutrition
- Calories: 767kcal
- Sugar: 22g
- Sodium: 785mg
- Fat: 45g
- Saturated Fat: 21g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 140mg