Spiced pea and corn pancakes

Spiced pea and corn pancakes


1 person made this

About this recipe: 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.

Maggie Pannell

Serves: 4 

  • 75g plain flour
  • 25g wholemeal flour
  • 1½ tsp baking powder
  • 25g rolled oats
  • 2 tsp curry paste, or to taste
  • 150ml semi-skimmed milk
  • 2 eggs, lightly beaten
  • 198g can sweetcorn with peppers, drained
  • 175g frozen peas, thawed
  • 2 tbsp vegetable oil

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

  1. Sift the flours and baking powder into a bowl, adding the bran left in the sieve. Stir in the oats. Blend the curry paste with 2 tbsp of the milk, then stir this into the remaining milk.
  2. 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 blender or food processor, 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 allow it to thicken slightly.
  3. Meanwhile, tip the sweetcorn and peas onto a plate lined with several sheets of kitchen paper, to soak up any excess moisture. Add to the batter, then lightly season and stir well.
  4. Heat a large, heavy-based frying pan, preferably non-stick, over a moderate heat, then brush with a little of the oil. Drop 3 or 4 large spoonfuls of the batter into the pan and cook for 2–3 minutes until dark golden. Turn the pancakes over using a fish slice or palette knife, then cook the other side for 2–3 minutes. Remove from the pan and keep warm in a low oven while cooking the remaining batter to make 12 pancakes in total. Serve hot.

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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.

cook's tip

These pancakes can be made in advance, then gently warmed in a moderate oven before serving.

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Reviews (1)


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

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