Steps
- Blend 140g of all-purpose flour, 50g of fine cornmeal, 2 teaspoons of baking powder, 125ml of milk, half of 4 large eggs, and 1 generous pinch of salt. Pulse in 140g of thawed corn kernels.
- Fry 140g of sliced chorizo and 1 sliced red bell pepper in a nonstick skillet over medium-high heat for 5-10 minutes, until the pepper softens. Stir in ¼ cup of mild salsa and set aside.
- Wipe the skillet and heat half of 1 tablespoon of vegetable oil over medium heat. Spoon in rounds about 4in / 10cm across, leaving space between them.
- Cook for 3-4 minutes on each side, until golden. Repeat with the remaining batter and oil.
- Fry the remaining eggs until the whites set. Top the pancakes with the warm chorizo mixture and fried eggs.