Chorizo and Halloumi Pancakes with Fried Eggs

Recipe Source

Chorizo and Halloumi Pancakes with Fried Eggs

http://www.seriouseats.com/recipes/2015/05/chorizo-halloumi-pancakes-fried-eggs-recipe.html

Chorizo and Halloumi Pancakes with Fried Eggs

Jan 19, 2018 | Fall, Recipes, Spring, Summer, Winter

I love breakfast!  At almost any time of the day, there is nothing quite so satisfying as an egg with a runny yolk, a pork product (yes, I was born and raised in the south,) and/or pancakes.  I love to find new recipes and flavors for those times when we are having breakfast for dinner, brunch, or hosting friends.  This has been in my recipe queue for a few months and this feels like the right time of year to try it.  There are a couple of interesting ingredients; Spanish chorizo (the cured kind, not the raw Mexican version that requires cooking) and halloumi cheese (a “grilling” cheese, popular in Greek cooking.)  Both should be able to be found in the cheese section of better grocers.  I like chorizo (both kinds actually) because it provides a great deal of savory flavor to most any dish, even if you use very little and halloumi; well come on, its cheese, whats not to love.  So whether you are making this for brunch or dinner, for yourself or friends, enjoy some farm-fresh eggs with a couple of new and interesting flavors.

Ingredients

  • 8 ounces Spanish chorizo, finely diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons roughly chopped fresh oregano leaves
  • 7 1/2 ounces (about 1 1/2 cups) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • 5 large eggs, divided
  • 2 tablespoons vegetable or canola oil (plus more for cooking)
  • 12 ounces (about 1 1/2 cups) buttermilk
  • 4 (1- to 2-ounce each) slices halloumi cheese

Directions

  1. Combine chorizo and olive oil in a large non-stick or cast iron skillet over medium heat and cook, stirring constantly, until chorizo is crisp. Transfer to a bowl, making sure to get all of the excess oil. Add oregano to chorizo and toss to combine. Wipe out skillet and set aside.
  2. Combine flour, baking powder, baking soda, salt, sugar, 1 egg, vegetable oil, buttermilk, and half of chorizo mixture in a large bowl and whisk together until it forms a batter. There should be no streaks of dry flour, but plenty of lumps are okay.
  3. Return skillet to medium-low heat, add 1 tablespoon vegetable oil, and heat until shimmering, about 1 minute. Add 2 halloumi slices (these will become the center of two pancakes). Cook until lightly browned on first side, about 1 minute. Flip halloumi and scatter a teaspoon of crisp chorizo on either side of each piece of halloumi.
  4. Ladle a few ounces of batter on top of halloumi and chorizo, completely covering it. Cook pancake without moving until well-browned and crisp on first side, 2 to 3 minutes. Carefully flip and cook until browned on second side, about 2 minutes longer. Transfer to a rack and set in a warm oven while you cook the remaining pancakes.
  5. Repeat Steps 3 and 4 to cook remaining pancakes.
  6. Heat another tablespoon of oil in the skillet and place over medium-high heat. Break remaining 4 eggs into the skillet and cook until crisp on the bottom but yolks are still runny, about 1 1/2 minutes.
  7. Serve pancakes immediately, topped with a fried egg and drizzled with remaining chorizo and chorizo oil.