Spiced pea and corn pancakes
It’s always a treat to have pancakes. These high-fibre, oaty mini ones are mildly spicy and packed with juicy corn and peas. Serve with a simple salad for a nutritious casual meal.
| Servings | Prep Time | Cook Time |
| 4servings (makes 12) | 25minutes | 20minutes |
| Servings | Prep Time |
| 4servings (makes 12) | 25minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 cup rolled oats
- 2 tsp curry paste or to taste
- 1/2 cup 1% milk plus 2 tablespoons
- 2 eggs lightly beaten
- 1 cup corn kernels canned or frozen, thawed if necessary
- 1/2 red pepper deseeded and diced
- 1 1/3 cups frozen peas thawed
- 2 tbsp canola oil
Servings: servings (makes 12)
Units:
|
Ingredients
Servings: servings (makes 12)
Units:
|
Instructions
- 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.
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
