Sift the plain and whole wheat flours and baking powder into a bowl, adding any bran left in the sieve. Stir in the oats.
Blend the curry paste with 2 tablespoons of the milk, then stir this into the remaining milk.
Make a well in the middle of the dry ingredients and add the eggs and milk. Gradually beat in the flour and oats to make a smooth batter. (Alternatively, the batter can be made in a food processor: put the eggs, milk and curry paste in a food processor or blender, add the flours and process to a smooth paste. Add the oats and process for a few more seconds.) Leave the batter to stand for 5 minutes to thicken.
Meanwhile, tip the corn kernels, diced pepper and peas onto a plate lined with several sheets of paper towel, to soak up any excess moisture. Add the vegetables to the batter, then lightly season and stir together well.
Heat a large, heavy-based frying pan, preferably non-stick, over a medium heat, then brush with a little of the oil. Using a large spoonful of batter per pancake, cook them in batches for 2-3 minutes until dark golden. Turn the pancakes over using a spatula, then cook the other side for 2-3 minutes. Remove from the pan and keep warm in a low oven while you cook the remaining batter. You should get 12 pancakes in total. Serve hot.
Cook's tips: These can be made in advance, then gently warmed in a medium oven before serving.' For vegetarians, pick a curry paste that does not contain shrimp paste. Variation' To make chili and cilantro pancakes, omit the curry paste and peas and use a 398 ml can of corn, drained, 1 deseeded and finely chopped red chili pepper and 1⁄4 cup chopped cilantro.
Each serving: 12.5 g protein, 14.5 g fat of which 2.5 g saturates, 35.5 g carbohydrate, 6 grams fibre, 334 Calories