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Just woke up and still hangover from Saturday night? Looking for some cool tunes to spice up your Sunday while you make brunch and prepare yourself for some all-day hangs? Did Someone Say Brunch? provides you with the best, handpicked gems each week as a delicious brunch recipe to prepare while you vibe. 

This week's recipe is 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

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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

How to make it: 

  • Stir together yogurt, scallion, cilantro, and lime juice in a bowl. Season with salt and pepper.
  • 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.
  • 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.
  • 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.
  • Serve dolloped with yogurt mixture and garnished with scallion.

Till next time, enjoy!

Recipe courtesy of Marian Cooper Cairns



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