Breakfast & Brunchcountryliving5.0
Carrot Chorizo Blini
This savory take on pancakes is delicious anytime of the day.
👥 30 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 45 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●whisk
- ●baking sheet
- ●griddle
- ●oven
📝 Preparation Steps
1
Stir together yogurt, scallion, cilantro, and lime juice in a bowl. Season with salt and pepper.
2
Heat a large non-stick skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until browned and finely crumbled, 6 to ⏱️ 8 minutes. Drain on paper towels. Cool to room temperature.
3
Whisk together flour, baking powder, ¾ teaspoon salt, and ½ teaspoon pepper in a bowl. Stir in chorizo and carrots. Whisk together buttermilk and egg in a separate bowl; stir in beer. Stir buttermilk mixture into flour mixture until just blended and smooth.
large egg1
4
Heat a griddle or large nonstick skillet over medium-high heat; brush with olive oil. Pour about 1 tablespoon batter for each blin onto griddle. Cook until tops are covered with bubbles and edges look dry, 2 to ⏱️ 3 minutes. Turn and cook until plump and cooked through, 1 to ⏱️ 2 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to ⏱️ 30 minutes. Repeat with remaining batter.
Olive oil, for griddle
5
Serve dolloped with yogurt mixture and garnished with scallion.
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