Breakfast / Buttermilk / Cheap + Cheerful / Chorizo / Eggs / Light Meals / Wholemeal Flour

Chorizo + Chive Pancakes

Lately I’ve been craving a more savoury breakfast fare. So the other morning I threw together what I had sitting in the fridge and ended up with gorgeous stack of chorizo and chive flecked buttermilk pancakes.

The deep red of the spiced chorizo along with the tiny bright green rings of chopped chives add gorgeous colour and interest to the pancakes. I used a simple buttermilk, egg, wholemeal flour, and olive oil base and folded through a mixture of chopped chorizo, chives, and lemon zest to take things up a gear.

Mildly spicy, fragrant, and impossible fluffy, these pancakes would be a welcome addition to any breakfast table.

Chorizo and Chive Pancakes - Finger, Fork & Knife

2 cups wholemeal flour

½ tsp baking soda

1 tsp baking powder

½ tsp sea salt

2 organic, free-range eggs

2¼ cups buttermilk

Zest of half a lemon

2 tbsp olive oil

1 large chorizo sausage, casing removed and diced

1/4 cup chopped chives

Olive oil, for cooking

For the spiced yoghurt: 

½ cup greek yoghurt

½ tbsp smoked paprika

1 tsp sweet paprika

Juice of ½ lemon

Sea salt

Cavolo Nero – or spinach, wilted, to serve

Cherry tomatoes, roasted, to serve

Chorizo and Chive Pancakes - Finger, Fork & Knife

For the spiced yoghurt, combine the yoghurt, smoked and sweet paprika, and lemon juice in a bowl and mix well. Season to taste and set aside.

Sift the flour, baking soda, and baking powder in to a bowl. Add the salt and mix. Make a small well in the middle of the flour and add the eggs, buttermilk, lemon zest, and olive oil. Whisk everything together until they are just combined – don’t over mix. Add the chorizo and chives and gently fold through.

Heat a non-stick fry pan over medium-high heat. Drizzle in a little olive oil. You’ll know when the pan is hot enough when a drop of water in the pan starts to sizzle. Add a ladleful or two of the batter into the pan – depending on the size of your pan. Remember, it’s easier to flip the pancakes when you have a little more room between them!

Cook the pancakes for a few minutes, until you start to see little bubbles rise to the top of the batter and the bottom is beautiful and golden. Flip the pancakes with a spatula and cook until golden and cooked through. Remove from the pan and repeat with the remaining batter.

Serve pancakes with some wilted cavolo nero or spinach, roasted tomatoes, and a big dollop of the spiced yoghurt.

Makes 12 large pancakes

Chorizo and Chive Pancakes - Finger, Fork & Knife

 

17 thoughts on “Chorizo + Chive Pancakes

  1. oh yes, i’m all over it. wish i could get chorizo on this side of the world. i might just have to make due with some good old fashioned spicy ground sausage instead.

    have you ever tried straining your yogurt? i’ve been super into that lately.

    • Love the enthusiasm! Bacon bits would work a treat too!

      Strained yoghurt is beautiful! When I have the patience I love to do it and then marinate it in herbs and oil – beautiful with a nice piece of grilled meat or fish. Kx

  2. Chorizo in the morning, pure genius! I’m not one for sweet breakfasts. Plus less guilt, associated calories are bound to burnt off by the end if the day!

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