Sweetcorn pancakes with fried eggs & chorizo salsa

• chorizo↗140g g

  sliced

• frozen peppers↗140g g

  or 1 pepper, sliced

• mild salsa4-6 tbsp tbsp
• plain flour↗140g g
• fine polenta↗50g g

  or cornmeal

• baking powder↗2 tsp tsp
• milk↗125ml ml
• large eggs↗4
• frozen sweetcorn↗140g g

  defrosted, or from a can, drained

• coriandersmall handful

  small handful, chopped, plus a few leaves to serve (optional)

• vegetable oil↗1 tbsp tbsp

  for frying

Step-by-step instructions

1. 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. 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. 3

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