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.
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
Cavolo Nero – or spinach, wilted, to serve
Cherry tomatoes, roasted, to serve
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