Carrot Chorizo Blini

Name: Carrot Chorizo Blini
Prep time: 45 min
Total time: 55 min
Yield: 30 serving(s)
Ingredients: 3/4 c. plain Greek yogurt; 1 scallion, chopped, plus more for garnish; 2 tbsp. chopped fresh cilantro; 1 1/2 tsp. fresh lime juice; Kosher salt and freshly ground black pepper; 1/2 lb. fresh chorizo sausage, casings removed; 1 c. all-purpose flour, spooned and leveled; 1 1/2 tsp. baking powder; 1 1/2 c. coarsely grated carrot; 1/2 c. buttermilk; 1 large egg; 1/2 c. amber beer; Olive oil, for griddle

By Marian Cooper CairnsPublished: Feb 11, 2016

1 Rating

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Mary Britton

Yields:

30 serving(s)

Prep Time:

45 mins

Total Time:

55 mins

This savory take on pancakes is delicious anytime of the day.

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Ingredients

3/4 cup plain Greek yogurt
1 scallion, chopped, plus more for garnish
2 Tbsp. chopped fresh cilantro
1 1/2 tsp. fresh lime juice
Kosher salt and freshly ground black pepper
1/2 lb. fresh chorizo sausage, casings removed
1 cup all-purpose flour, spooned and leveled
1 1/2 tsp. baking powder
1 1/2 cups coarsely grated carrot
1/2 cup buttermilk
1 large egg
1/2 cup amber beer
Olive oil, for griddle

Directions

1. Step 1Stir together yogurt, scallion, cilantro, and lime juice in a bowl. Season with salt and pepper.
2. Step 2Heat 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. Step 3Whisk 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.
4. Step 4Heat 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.
5. Step 5Serve dolloped with yogurt mixture and garnished with scallion.