Citizen Reporter
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2 minute read
8 Apr 2022
12:15 pm

Recipe of the day: Savory dinner pancakes

Citizen Reporter

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.

Savory dinner pancakes

pancakes
Delicious, sweet and salty savory dinner pancakes. Picture: iStock

Ingredients

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

ALSO TRY: Recipe of the day: Honey garlic pork chops with creamy mash potatoes

Instructions

  1. 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. 
  2. Next make your pancake batter. In a large bowl place the flour, baking powder, salt and egg.
  3. 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).
  4. 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).
  5. 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. 
  6. 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.
  7. 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