Chorizo-Olive Griddle Cakes with Chile Butter

1. 1

   Preheat the oven to 250.

2. 2

   In a medium skillet, cook the chorizo over moderate heat until browned and the fat is rendered, about 5 minutes.

3. 3

   Using a slotted spoon, transfer the chorizo to a mini food processor and pulse until chopped (you can also chop the chorizo by hand).

4. 4

   In a large bowl, stir the flour with the cornmeal, baking powder, sugar and 1 teaspoon of salt.

5. 5

   Add 6 tablespoons of the butter and stir until blended.

6. 6

   Stir in the olives and chorizo.

7. 7

   Make a well in the center and add the milk and egg.

8. 8

   Stir until evenly moistened.

9. 9

   Heat a large nonstick griddle or 2 nonstick skillets and brush lightly with butter.

10. 10

    Form 2-tablespoon-size balls of dough and place half of them on the griddle.

11. 11

    Using a lightly oiled spatula, press the dough into 3-inch rounds.

12. 12

    Cook over moderately low heat, turning once, until golden on both sides and cooked through, about 7 minutes.

13. 13

    Transfer the cakes to a baking sheet and keep warm in the oven.

14. 14

    Repeat with the remaining dough, brushing the griddle with butter if necessary.

15. 15

    In a small bowl, stir the remaining 6 tablespoons of butter with the sambal oelek and a pinch of salt.

16. 16

    Serve the cakes with the butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.