About 6 months ago I subscribed to a new magazine called HealthSmart which I quite enjoy. It is published by readers digest and I got onto their website today looking for a carrot cake recipe they mentioned in this months mag. I couldn’t find the cake recipe, but found these instead which I thought looked rather good and I particularly liked that they have oats in them. So I thought I would give them a go and they are really yummy!
The type of curry paste you use will greatly vary the flavour of these pancakes. I used a Malaysian curry paste which isn’t very hot, but you could use a green or red Thai curry paste which would add a bit of a chilli kick, or even tandoori paste (which I think I will try next time). I would imagine that the addition of some fresh herbs, like coriander would also be good.
I served my pancakes (actually they look more like pikelets) with some really yummy plum & apple chutney I had made recently and it teamed really well with them. Mango chutney, tomato relish or even just natural low fat yoghurt (or natural yoghurt with a little horseradish in it) would also work well. Or you can eat them just as they are.
You can find the original recipe here on the readers digest website. Of course I changed it a little. I used a greater amount of wholemeal flour and I just threw the frozen peas and corn in without thawing them, patting them dry etc etc, and hey, they worked out just fine!! I also used such a small amount of oil (less than 2 teaspoons, where the original recipe mentions 2 Tablespoons!) when cooking them – in my new Tefal non-stick flat frying pan, which I LOVE! 🙂
Give them a go. They are quick, easy, healthy and yummy. What a great after school snack for hungry kids!
spiced pea and corn pancakes
- ½ cup wholemeal flour
- ¼ cup plain flour
- 1 ½ teaspoons baking powder
- ¼ cup rolled oats
- 2 teaspoons curry paste
- 150 ml low-fat milk
- 2 eggs, lightly beaten
- 1 cup frozen corn kernels
- 1⅓ cups frozen peas
- ½ red capsicum, deseeded and diced
- 1-2 teaspoons vegetable oil
1. Sift the plain and wholemeal flours and baking powder into a bowl, adding any bran left in the sieve. Stir in the oats, corn, capsicum and peas and salt and pepper if you like.
2. Blend the curry paste with 2 tablespoons of the milk, then stir this into the remaining milk and add the beaten eggs.
3. Make a well in the middle of the dry ingredients and add the eggs and milk. Mix until well combined. Leave the batter to stand for 5 minutes to thicken.
4. Heat a large, heavy-based (Tefal 30cm) non-stick frying pan 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 golden brown. 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. Serve warm.
Each pancake/pikelet has 60 calories and almost 2g of fibre