Chorizo and Sweetcorn Pancakes with Coriander Yoghurt

Serves 4

We always have some chorizo in the fridge, ready to liven up anything from salads to brown rice, but here it is used to make fabulous little pancakes using other store-cupboard ingredients. These pancakes are eays to make and go down a treat with everyone.

Marcus' Kitchen


Serves 4

For the pancakes

  • 175g self-raising flour
  • 25g cornmeal or polenta
  • 1/2 tsp salt
  • 1/2 tsp sweet smoked paprika
  • 150g buttermilk
  • 3 eggs
  • 100g tinned, drained sweetcorn
  • 75g soft cooking chorizo, skins removed and sausage meat chopped into small pieces
  • vegetable oil, for frying

For the coriander yoghurt

  • 1/2 bunch of coriander
  • 1 garlic clove
  • 1/2 green chilli, chopped
  • pinch of salt
  • 200g natural yoghurt
  • juice of 1/2 lemon


For the coriander yoghurt

Place the coriander, garlic, green chilli and salt in a mortar and bash to a paste with a pestle. Transfer the paste to a bowl and stir through the yoghurt and lemon juice. Set aside.

For the pancakes

Preheat the oven to a low setting (just hot enough to keep the pancakes warm).

Put the self-raising flour in a large bowl with the cornmeal, salt and smoked paprika. Mix until evenly combined.

In a seperate jug, whisk the buttermilk with the eggs until smooth.

Make a well in the middle of the flour mixture then gradually pour the egg mixture into the dry ingredients, whisking slowly from the centre outwards until you have a smooth, thick batter.

Once all the liquid has been added and incorporated, stir through the tinned sweetcorn and chopped chorizo.

Heat a large non-stick frying pan over medium heat. To cook the pancakes, drizzle a small amount of vegetable oil into the pan, then spoon in large dollops of the batter, leaving enough space between them for the pancakes to rise. Cook for 2-3 minutes on each side until cooked through and golden. Remove from the pan with a spatula and repeat until all the pancake batter has been used.

Keep the pancakes warm in the low oven.

Serve two hot pancakes per person, with a dollop of the coriander yoghurt on top. Any leftover pancakes can be frozen, separated with sheets of greaseproof paper.

Find more easy lunch recipes in Marcus' cookbooks. Explore his full range.