We can’t believe that it hit “the” 4th years since the day we decided to start this blog – it has been an outlet for us to share our love for food, art, and lifestyle. It documents how we spend time during our free time to cook, pack and create beautiful things. It is one of a very humble blog compare to those amazing blogs out there but we always want to share and build a relationship with our community. So we excited to know more of you and exchange more. Please drop us emails or connect us via Instagram to help us know what you love to see from us.
This year we decide to celebrate today with a Pan’Cake’, not a sweet one but with our favourite chorizo flavour. For those who want to remake with the recipe, please check out the recipe below! We hope that you will like it, like us. Thank you for your support and have a great day ahead!
During the Corvid-19, we try our best to eat healthily to avoid getting sick. Cutting down sugar is one of the ways to help us to have a healthy lifestyle. While sweet pancake is still our favourite, this time we gave savoury pancake a try. We decided to use our favourite chorizo as the main topping this time. Some of our favourite chorizo dishes are Spicy Chorizo Prawn Pasta, Chorizo Hotdog, Roasted Tomato Chorizo Pesto Pasta, and Seafood Paella.
While we were not sure how well chorizo would go with syrup, but OMG, it has an exploding flavour!! Add in the chorizo bits topping, a little cheese, and that salty spring onion butter too? This is a seriously good recipe for pancakes with a twist.
So how do we make these savoury pancakes?
- Make some spring onion butter by mixing salted butter with a finely chopped spring onion. You can leave the butter at room temperature, or refrigerate it if you prefer it cold. You could even use the leftover to bake a chicken as we did.
- Next, we fry off the chorizo. Once it’s cooked, transfer to a plate.
- Then we make the pancake batter by mixing the pancake mixture, egg, and milk.
- Once combined, stir in a bunch of chopped spring onions (scallions).
- Brush the pancake pan with a little butter and heat until hot. I find a non-stick pan works best for these pancakes (to prevent the cheese that you’ll sprinkle on later from sticking). Then spoon blobs of pancake batter in the pan (about 1/4 cup per pancake).
- Cook for about 1 minute, then sprinkle a little of the cooked chorizo and some cheddar cheese onto each pancake, then turn the pancake over and cook for a further minute or two, until the pancakes are cooked through.
- Once they’re all cooked, stack the pancakes up and sprinkle on chopped cooked chorizo and a few more spring onions (scallions). Top with the spring onion butter and drizzle over maple syrup/ honey before serving.
Huge thanks for those who have been following us! Please continue to show us your support! Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
– xoxo Angela & Joe
Delicious chorizo Cake, Happy 4th birthday!
Savoury Dinner Pancakes with Chilli Butter. These Savoury Pancakes would make great street food! Simple and quick to make – great for a speedy dinner!
1 x 15cm (6″) length of chorizo chopped into small chunks
(keep some for the topping)
1 box of pre-made pancake mixture
3 large egg
300 ml milk full or half fat
8 spring onions (scallions) finely chopped
(keep some for the topping)
1 tsp unsalted butter
1/2 cup (50g) grated cheddar cheese
- Spring Onion Butter
4 tbsp (60g) salted butter slightly softened
1 spring onions (scallions) finely chopped
- In a large bowl place the pancake mixture, milk and egg. 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 3/4 of the spring onions (scallions).
- Now make your spring onion butter by mixing the salted butter and chopped spring onion together in a small bowl. Once mixed, place in the fridge to firm up (or you can leave it room temperature if you prefer).
- Heat the butter on a medium-high heat in a large non-stick frying pan, then brush it around to cover the pan. Add blobs of pancake batter – approx 1/4 cup (4 tbsp) per pancake.
- Fry for 1 1/2-2 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.
- Once all the pancakes are cooked, stack them up and top with crispy chirozo, the reserved spring onions, a spoonful of spring onion butter and a good drizzle of maple syrup.