Cornmeal and Chorizo Pancakes

July 14, 2015
1 Rating
Photo by fiveandspice
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...
In This Recipe
  1. 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.
  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.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.