Chorizo & Pulled Pork Pancakes

Chorizo & Pulled Pork Pancakes

Made with chorizo and pulled pork in a slow-cooked spicy tomato sauce, these savoury pancakes are the kind of 'wow' meal you can whip up mid-week. While you can roast the pork on the BBQ if the mood (and weather) strikes, this recipe shows there's no need for flash techniques.
8 pancakes
Total Time
2 Hours
For the pancakes
125g of plain flour
2 medium British Lion eggs
375ml of semi-skimmed milk
2 tsp of ground coriander or 2 tbsp of finely chopped fresh coriander
1 tbsp of sunflower oil
For the filling
1 tbsp of sunflower oil
1 large onion, finely chopped
150g of chorizo, chopped
500g of fat trimmed pork belly slices
1 x 400g can of chopped tomatoes
2 tsp of chipotle paste
4 tbsp of soured cream, to serve
1 chilli, finely sliced, to serve
Step 1

Start by making the pancakes. Sift the flour into a large mixing bowl. Make a well in the middle of the flour and add the eggs with half the milk. Whisk until the mixture is lump free. Add the remaining milk, oil and coriander and whisk again until smooth. Pour the batter into a jug. Leave it to stand for 10 minutes.

Step 2

Heat a medium (20cm) frying pan over a medium heat and brush with oil. Pour in about 5 tbsp of pancake batter and swirl to coat the base. Cook for about a minute until deep golden, flip or turn and cook for a further 30 seconds. Repeat with remaining mixture to make 8 pancakes in total.

Step 3

For the filling, heat the oil in a large lidded pan, add the onion and chorizo and cook for 4-5 minutes until the onion has softened slightly. Add the pork and cook until sealed.

Step 4

Add the tomatoes, chipotle paste and 125ml of hot water. Bring to a simmer, cover and cook on a very low heat for 2 hours.

Step 5

Shred the pork with two forks. Spoon the filling into the pancakes, and top with soured cream and chilli.

Recipe Courtesy Of British Lion Eggs 

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