Curried Vegetable 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.

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    Serves: 4 

    • ½ cup (75 g) plain flour
    • ¼ cup (25 g) wholemeal flour
    • 1 ½ teaspoons baking powder
    • ¼ cup (25 g) rolled oats
    • 2 teaspoons curry paste, or to taste
    • 150 ml low-fat milk
    • 2 eggs, lightly beaten
    • 1 cup (175 g) canned or frozen corn kernels, thawed if necessary
    • ½ red capsicum, deseeded and diced
    • 1⅓ cups (175 g) frozen peas, thawed
    • 2 tablespoons vegetable oil

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Sift the plain and wholemeal 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, put 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.
    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.

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