Carrot Chorizo Blini


  • 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
  • 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


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.

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.

5. Serve dolloped with yogurt mixture and garnished with scallion.

Source: Recipe courtesy of Country Living