It's always a treat to have pancakes. These high-fibre, oaty mini ones are mildly spicy and packed with juicy sweetcorn and peas. Serve with a simple salad for a nutritious casual meal.
To make chilli and coriander pancakes, leave out the curry paste and peas and use 2 x 198g cans of sweetcorn, drained, 1 deseeded and finely chopped red chilli and 3 tbsp chopped fresh coriander.
These pancakes can be made in advance, then gently warmed in a moderate oven before serving.
Made these last night as a main for Pancake Day celebrations, served with a salad. I used the suggested variety of a chopped chilli and coriander rather than the curry paste, but may try the original recipe sometime. They were nice, but tasted as if they were missing something. At the suggestion of one of my housemates, I added some fish (tinned salmon was all I had in) and the results were really tasty - like a fishcake with a Shrove Tuesday twist! Served with fresh lemon but would have been nicer with some sweet chilli sauce. - 13 Feb 2013