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Cheese, Chorizo and Spring Onion Pancakes

Crisp golden pancakes stuffed with gooey cheese and chorizo.
Fresh spring onion and herbs, bright with lemon zest.
Soft inside, pan-fried outside, ready to make everyday feel special.

breakfast ⏱ 35 min 520 kcal / portion 35.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Cheese, Chorizo and Spring Onion Pancakes
v4 · rb0e705f985 20260727Z1751 50 g cooking chorizo sausage 2 pieces egg 1 tsp olive oil lemon wedge to taste ⏱ 2 min dry-fry the chorizo until just cooked 🌀 stir in the comté, feta, garlic, dill, and spring onions to make the filling 🔪 mix the dry batter ingredients (flour, baking powder, lemon zest, and salt) 🌀 mix the egg yolks, whole milk, and melted butter 🌀 whisk the egg yolk mixture into the dry ingredients to make a thick batter 🌀 whisk the egg whites to soft peaks 🌀 fold the egg whites into the batter 🍳 heat olive oil in a sauté pan on medium-high spoon batter and flatten slightly into pancakes 🍽 top each pancake with filling and pat gently into the batter 🍳 ⏱ 2-3 min flatten again and cook until golden on one side 🍳 ⏱ 1-2 min · ⏳ 1 min flip and cook until golden on the other side 🔪 transfer to a board and cut each pancake into quarters 🍽 serve with lemon wedges Cheese Chorizo Pancakes 🎉 80 g comte cheese 80 g feta 1 piece garlic clove 15 g dill 40 g spring onion 170 g self-raising flour 2 tsp baking powder 1 tsp lemon zest salt to taste 150 ml whole milk 40 g unsalted butter self-raising flour, baking powder, lemon zest, salt whole milk, unsalted butter
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Preparation steps

  1. dry-fry the chorizo for 2 minutes until just cooked
  2. stir in the comté, feta, garlic, dill, and spring onions to make the filling
  3. mix the dry batter ingredients (flour, baking powder, lemon zest, and salt)
  4. mix the egg yolks, whole milk, and melted butter
  5. whisk the egg yolk mixture into the dry ingredients to make a thick batter
  6. whisk the egg whites to soft peaks
  7. fold the egg whites into the batter
  8. heat olive oil in a sauté pan on medium-high
  9. spoon batter and flatten slightly into pancakes
  10. top each pancake with filling and pat gently into the batter
  11. flatten again and cook for 2-3 minutes until golden on one side
  12. flip and cook for 1-2 minutes until golden on the other side
  13. transfer to a board and cut each pancake into quarters
  14. serve with lemon wedges

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