Sweetcorn and Pea Pancakes
45 minutes
These are savoury, high fibre pancakes made with juicy sweetcorn, capsicum and peas. With a salad it's a whole meal.
Zoë Harpham
4 people made this
Ingredients
Serves: 4
- 1/2 cup (75g) plain flour
- 1/4 cup (25g) wholemeal flour
- 1 1/2 teaspoons baking powder
- 1/4 cup (25g) rolled oats
- 2 teaspoons curry paste, or to taste
- 150ml low-fat milk
- 2 eggs, lightly beaten
- 1 cup (175g) canned or frozen corn kernels, thawed if necessary
- 1/2 red capsicum, deseeded and diced
- 1 1/3 cups (175g) frozen peas, thawed
- 2 tablespoons vegetable oil
Directions
Preparation:25min ›
Cook:20min ›
Ready in:45min
- Sift the plain and wholemeal 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 capsicum 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.
