Mini Chorizo Pancakes with Pan-Seared Quail Egg
- In a bowl, whisk together flour, baking powder, and ½ tsp salt. In another bowl, whisk together milk, black truffle butter, and 1 large egg. Add dry ingredients and whisk to combine. Add chorizo sausage to mixture and whisk again (do not over whisk; a few small lumps are fine). Let the batter rest for up to 2 hours. Rub or brush Jean Reno Olive Oil on a large skillet then heat the skillet over a medium flame.
- For each pancake, spoon 2 tablespoons of batter onto the hot skillet. For extra glamour use a star-shaped cookie cutter and fill it to about 1/8 high.
- Cook for about 1 to 2 minutes or until surface of the pancake has bubbles. Flip and cook for another 1 to 2 minutes or until browned. Transfer to a baking sheet or platter and cover loosely with aluminum foil. Store in a warm oven until ready to eat. Continue with more olive oil and remaining batter until all pancakes have been cooked.
- Heat 2 tablespoons olive oil in a medium-sized nonstick sauté pan. Crack 3 or 4 quail eggs into a ramekin and carefully slide into the heated pan. Season with salt and pepper, to taste, and cook for about 2 minutes or until the white has set and the yolk is slightly firm.
- Put one quail egg on top of each star-shaped chorizo pancake. Garnish with chopped chive and serve immediately.