Chicken & Chorizo Pancakes

This is a creamy and savoury pancake recipe using chicken, chorizo, and mushrooms, served with a cheese sauce and salad. This recipe is really quick and easy to do (and prepare in advance) and returns great results – it just needs a simple salad to go with it. When frying the chicken with the chorizo the oils come out and colour everything a lovely red-golden brown which contrasts with the creamy sauce. When making the dish it should be noted that these savoury pancakes have a seasoned cheese sauce which can dominate the taste, so we recommend using a mild hard cheese.

Chicken & Chorizo Pancakes Recipe

serves 4

Recipe Ingredients:

For the pancakes

• 100g plain flour
• 1 tsp baking powder
• Pinch of fine sea salt
• 80ml buttermilk
• 50ml cold water
• 2 large eggs, beaten
• butter (for frying)

For the toppings

• 200g cooked chicken pieces
• 150g chorizo (sliced into thin rounds)
• 200g field mushrooms chopped roughly
• baby salad leaves
• 6 small tomatoes
• 20g butter
• freshly ground sea-salt and black pepper (to season)

For the cheese sauce

• 200ml double (thick) cream
• 150g hard cheese (mild cheddar) grated
• 20g butter
• freshly ground sea-salt and black pepper (to season)

Recipe Method:

To make the pancakes: sieve the flour, baking, and salt all into a large mixing bowl – make a well in the middle – it is important to sift the flour to lighten the pancake mixture. Whisk the buttermilk and water together in another bowl. Pour the beaten eggs into the middle of the flour well, followed by several tablespoons of the buttermilk mixture.

Gently and gradually start to mix the flour into the wet ingredients – whisk from the middle, working your way outwards, making a thick but smooth paste. At this point slowly start to add the rest of the buttermilk mixture, adding just a little at a time, and whisking thoroughly between each addition, until you have a smooth and lump free batter.

Heat a bakestone or griddle (girdle) or a large heavy based frying pan (one which retains and distributes the heat well). Add a dab of butter and wipe the surface over with kitchen paper to grease the base of the griddle evenly with butter. Pour a small ladle of the batter into the centre of the griddle for each pancake, about 12cm across. Fry for 1 minute, until golden brown underneath, then flip over and cook for a further 1 minute on the other side. Continue with the rest of the batter, frying in batches of 2 or 3 depending on the size of your griddle or pan. Keep the pancakes warm on a warm plate or in a low oven until they are all made.

To make the chicken and chorizo topping: In a frying pan add the butter and when melted, over a medium heat, add the chopped chicken pieces, the chorizo slices and chopped mushrooms. Fry everything and toss gently in the butter and fat from the chorizo. When everything is fried off, golden-red-brown, drain off the excess fat and reserve.

For the cheese sauce: in a small saucepan add the butter and heat on a medium heat until melted. Pour in the cream and heat through, stirring it into the butter. When the cream is warm add the grated cheese and stir until the cheese is melted. Add sea-salt and black pepper to season. Take off the heat, and serve while still warm.

To Serve: on a warm plate add two or three pancakes and a little salad and a few tomatoes cut in half. On top of the pancakes add some of the fried chicken, chorizo and mushrooms. Drizzle over the warm cheese sauce, season, and serve.