Can’t bring yourself to make the same old pancakes again? Pick up a copy of Posh Pancakes, a new cookbook by recipe developer Sue Quinn, and refresh your repertoire with awesome and budget-friendly recipes for this delicious staple enjoyed around the world. These cornmeal pancakes with chorizo salsa will liven up your brunch in no time.
Creamy polenta is turned into golden pancakes here, served with a punchy salsa and nuggets of crispy chorizo. It makes a hearty brunch.
Ingredients
- 1 tablespoon olive oil
- 5 ounces cooking chorizo, cut into small chunks
Pancakes
- 1/3 cups fine cornmeal
- 1 teaspoon sea salt flakes
- 1 3/4 cups Hot vegetable stock
- 1 egg, lightly beaten
- 1 1/4 cups freshly boiled water
- 3 tablespoons olive oil
Salsa
- 2 avocados, peeled and chopped
- 9 ounces ripe tomatoes, finely chopped
- 1/2 red onion, finely chopped
- 1 large red chili, seeded and finely sliced
- 1 tablespoon lime juice, or more to taste
- 1 small bunch coriander, chopped
- tabasco sauce, to taste
Directions
For the pancakes
Heat the oil in a frying pan and fry the chorizo until starting to crisp and the spicy oil has been released. Transfer the chorizo and oil to a bowl and set aside. Wipe out the pan using kitchen paper.
To make the pancakes, place the cornmeal, salt, stock, and egg together in a pan and simmer over a medium heat, stirring constantly for 4–5 minutes until the mixture is very thick. Pull the pan off the heat and stir in the freshly boiled water to make a thick, smooth batter that will just drop off a spoon.
Heat a tablespoon of the oil in the frying pan used to cook the chorizo. Drop in large spoonfuls of the polenta mixture, spreading it out a little to make 8-cm (3-in) pancakes. Cook for 4–5 minutes on each side until golden – don’t try to turn them too early or they won’t hold together. Add more hot water to the cornmeal batter as you go to maintain the right consistency or it will become too thick. Transfer the pancakes to a 150°C/300°F/gas 2 oven to keep warm.
For the salsa, combine all the ingredients in a bowl.
Serve two pancakes per person, topped with the chorizo and its oil, and the salsa.
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