Is there any time of day when a pancake isn’t welcome at the table? These sweet and savory cakes are a sumptuous choice for breakfast, dinner, or a quick snack on the go. Dried chorizo adds a welcomed hit of richness and spicy, smoky flavor. Supercharged with whole grains, crowned with a fried egg, and drizzled with kicky maple syrup, these corn cakes are as impressive as they are satiating. Keep your cakes warm and toasty by placing them in a single layer on a baking sheet in a 200°F oven for up to 30 minutes. Reheating is as easy as popping them in the toaster, making these ideal for quick weekday meals.

Spanish Chorizo Corn Cakes

  • Yields: 8 servings
  • Total Time: 25 minutes

Ingredients

Directions

  1. Place chorizo, corn, and jalapeño in a medium nonstick skillet over medium-high. Cook, stirring often, until corn is crisp-tender, about 3 minutes. Remove from heat.

  2. Combine flour, sugar, baking powder, and baking soda in a bowl, stirring with a whisk. In a separate bowl, whisk together buttermilk and 1 egg. Add buttermilk mixture and chorizo mixture to flour mixture, mixing until just incorporated. Gently stir in butter. Let stand 5 minutes.

  3. Preheat an electric griddle to 350°F, or heat a nonstick skillet over medium-high. Lightly grease griddle or skillet with cooking spray. Spoon about 2 1/2 tablespoons batter for each of 16 cakes onto griddle; gently spread into 3-inch rounds using back of spoon. Cook until golden brown, 2 to 3 minutes on each side. Remove from pan and keep warm, or follow freezing instructions.

  4. Crack remaining 8 eggs on lightly greased griddle; cover, and cook 3 minutes or until whites are set and yolks are cooked to desired degree of doneness.

  5. In a small bowl, whisk together maple syrup and adobo sauce. Place 2 cakes on each of 8 plates; top each serving with 1 egg. Drizzle syrup over eggs and corn cakes. Sprinkle evenly with black pepper and cilantro.

  6. FREEZE: Cool cooked corn cakes completely. Wrap corn cakes tightly in plastic wrap in stacks of 4 with parchment paper or plastic wrap between each cake. Place in a large ziplock plastic freezer bag; seal and freeze up to 2 months.

  7. REHEAT: Toast frozen corn cakes in a toaster or in a toaster oven on medium until heated through, 4 to 5 minutes.

This recipe originally appeared on Cookinglight.com.