- Sift the flour into a mixing bowl with the spices. Add the egg and stir to combine, then gradually whisk in the milk to form a smooth batter that is about the thickness of double cream. Transfer to a jug and set aside.
- To make the filling, heat the oil in a large frying pan over a gentle heat. Stir in the onions and curry powder and cook, stirring occasionally, for about 2 minutes until the onions are slightly softened.
- Stir in the carrots and red pepper and cook for 5–6 minutes, then add the broccoli and courgettes. Cook, stirring occasionally, for a further 5 minutes until softened. Stir in the peas and pour in 75ml water. Cover and cook for about 5 minutes until all the vegetables are tender.
- Meanwhile heat a frying pan, preferably non-stick, on a moderate heat. Brush lightly with 1 tsp of the oil. Pour in about a third of the pancake batter and quickly tilt the pan around so the batter forms a large even pancake. Cook for about 1 minute on each side, then remove and place on kitchen paper. Repeat with the remaining batter to make 2 more pancakes, greasing the pan with a little more oil each time.
- Place 1 pancake on a large platter and spoon half the vegetable curry over. Top with the second pancake, add the remaining curry and finish with the third pancake. Cut into wedges using a sharp knife and serve at once.
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For a more substantial main course for meat-eaters, add 200g diced cooked lean turkey to the vegetables.
The pancake batter can be made up to a day ahead and kept, covered, in the fridge. Cooked pancakes can be made up to 3 days ahead, stacked between sheets of greaseproof paper and wrapped in cling film: store in the fridge or freezer. The vegetable curry can be made up to 2 hours ahead and then gently reheated over a low heat.