- For the filling
- 50g cooking chorizo sausage, skinned and roughly broken into 2cm chunks
- 80g comté , finely grated
- 80g feta, crumbled into small chunks
- 1 garlic clove, peeled and finely crushed
- 15g dill, finely chopped
- 40g spring onions, thinly sliced on an angle
- For the batter
- 170g self-raising flour
- 2 tsp baking powder
- 1 lemon - zest finely grated, to get 1 tsp, then cut into four wedges
- 2 large eggs, separated
- 150ml whole milk
- 40g unsalted butter, melted and cooled
- 1 tsp olive oil
Makes four pancakes
This is a great weekend brunch. If you want to get ahead, make the filling a day or so in advance, but the batter is best made just before you cook it.
- Dry-fry the chorizo in a saute pan on a high heat for two minutes, stirring, until just cooked, then tip into a bowl, add all the other filling ingredients and stir to combine.
- For the batter, put the flour, baking powder, lemon zest and a quarter-teaspoon of salt in a second bowl. In a jug, mix the egg yolks, milk and butter, then whisk into the dry ingredients to make a thick batter. In a third bowl, whisk the egg whites to soft peaks, then fold into the batter.
- Heat the oil in a large saute pan on a medium-high flame, then spoon four or five tablespoons of batter into the pan. Flatten out the pancake a little with the back of the spoon, then top with three to four tablespoons of the filling, patting it gently into the batter with your hand. Flatten again with the spoon, leave to cook for two to three minutes, then flip and cook on the other side for a minute or two, until golden. Transfer to a board, and repeat with the remaining batter and filling, to make three more pancakes. Cut each pancake into quarters and serve with lemon wedges.