Sweetcorn pancakes with fried eggs & chorizo salsa

Served for brunch, lunch or dinner, these savoury pancakes topped with spicy sausage and sliced peppers are sure to satisfy

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 875
  • fat 37g
  • saturates 12g
  • carbs 92g
  • sugars 11g
  • fibre 7g
  • protein 40g
  • salt 3.3g


  • 140g chorizo, sliced
  • 140g frozen peppers, or 1 pepper, sliced
  • 4-6 tbsp mild salsa
  • 140g plain flour
  • 50g fine polenta or cornmeal
  • 2 tsp baking powder
  • 125ml milk
  • 4 large eggs
  • 140g frozen sweetcorn, defrosted, or from a can, drained
  • small handful coriander, chopped, plus a few leaves to serve (optional)
  • 1 tbsp vegetable oil, for frying


  1. For the pancakes, put the flour, polenta, baking powder, milk and 2 of the eggs in a food processor with a good pinch of salt and whizz together. Add the sweetcorn and coriander and briefly pulse until just combined.

  2. Put the oven on a low heat to keep the pancakes warm as you make them. Tip the chorizo and peppers into a non-stick frying pan over a medium-high heat. Fry for 5-10 mins until the peppers have defrosted and softened and the oils have leaked out of the chorizo into the pan. Stir through the salsa, then tip into a bowl and set aside. Wipe out the pan and reheat with half the oil. Pour dollops of the pancake mixture 8-10cm wide into the pan (they will spread a little so leave space between each one). Cook for 3-4 mins until golden on the underside and bubbles appear on top. Flip over and cook for another 3-4 mins until golden brown. Add the rest of the oil and continue cooking until the mixture is used up (you should make 6 in total), keeping the cooked pancakes warm on a plate in the oven. When you’ve cooked all the pancakes, fry the 2 remaining eggs.

  3. Serve the pancakes topped with the warm chorizo salsa and the eggs, scattered with coriander leaves, if you like.

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