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