Spiced pea and corn pancakes
Servings Prep Time
4servings (makes 12) 25minutes
Cook Time
20minutes
Servings Prep Time
4servings (makes 12) 25minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Sift the plain and whole wheat flours and baking powder into a bowl, adding any bran left in the sieve. Stir in the oats.
  2. Blend the curry paste with 2 tablespoons of the milk, then stir this into the remaining milk.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

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