Cornmeal And Chorizo Pancakes Recipe

Name: Cornmeal And Chorizo Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sour cream; 1 large egg; 1 tablespoon maple syrup; 1/4 teaspoon fine sea salt; 1/2 cup fine cornmeal or corn flour; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup diced dried chorizo; Toppings! Might I recommend either maple syrup and peaches or blueberries OR salsa/tomatoes and avocado with sea salt and maybe some cilantro or lime or sour cream or pickled onions...

Servings: persons

1 cup sour cream
1 large egg
1 tablespoon maple syrup
1/4 teaspoon fine sea salt
1/2 cup fine cornmeal or corn flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup diced dried chorizo
Toppings! Might I recommend either maple syrup and peaches or blueberries OR salsa/tomatoes and avocado with sea salt and maybe some cilantro or lime or sour cream or pickled onions...

1
Preheat your oven to 250u00b0 F (Optional: This is to keep your first batch of pancakes warm while you cook the second). In a medium mixing bowl, whisk together the sour cream, egg, and maple syrup. in a separate bowl, combine the salt, flours, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and fold them in until you have a lumpy mixture free of dry streaks. Fold in the chorizo just until mixed in.
2
Heat a large skillet over medium heat. Add a large pat of butter and let it melt and foam. Add the batter in about 1/4-cup spoonfuls, leaving space between each pancake so they can spread.
3
Cook on the first side until they are a deep golden brown on the bottom, forming bubbles, and dry around the edges. Then flip and cook on the second side until browned and cooked through. Transfer the finished pancakes to a baking sheet and keep them warm in the oven while you cook the remaining pancakes.
4
Serve the pancakes with a variety of toppings, sweet or savory. They go well with maple syrup and tart fruits; they also go well with taco-style toppings.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sour cream, 1 large egg, 1 tablespoon maple syrup, 1/4 teaspoon fine sea salt, and more.

Yes, Cornmeal And Chorizo Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal And Chorizo Pancakes

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