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Author Notes: I've been wanting to make cornmeal pancakes with chorizo for ages. They just sound like they would be so good with maple syrup and peaches, or maybe with avocado and salsa. Well, I finally made them, and they are great eaten either sweet or savory. Rich with sour cream and punchy with chorizo, they're some of the best pancakes I've ever had. Hooray! (They also make great breakfast-for-dinner.) —fiveandspice
Makes 8 pancakes
- 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...
- Preheat your oven to 250° 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!