Cornmeal pancakes with spicy peanut curry Recipe

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serves:

4

Skill:

medium

Total Time:

02:00

Prep:

00:15

Cooking:

01:45
plus resting

Nutrition per portion

RDA
Calories 619 kCal 31%
Fat 31g 44%
  -  Saturates 12g 60%

Our cornmeal pancakes are served with a delicious, spicy peanut curry and make a brilliant and fun dinner. People often only think of sweet toppings for pancakes, but our cornmeal pancakes are sure to convert you. The cornmeal has a coarse texture giving the pancakes a little extra bite than traditional ones. You could also use polenta to make these cornmeal pancakes as it has a similar texture and a very subtle taste. The curry we’ve paired the pancakes with is very tasty – you might even like to make it separately and serve with rice.

Ingredients

  • 60g butter
  • 175g plain flour
  • 45g cornmeal or polenta
  • 2½tsp baking powder
  • 275ml milk
  • 2 eggs
  • For the curry:
  • 2tsp rapeseed oil
  • 1.2kg chicken thighs
  • 1 onion, roughly chopped
  • 5 cloves garlic, peeled
  • 6cm piece fresh ginger, peeled, roughly chopped
  • 1-3 chillies (to taste)
  • 1tbsp curry powder
  • 125g peanut butter
  • 400g can chopped tomatoes
  • 2tbsp tomato puree
  • To serve:
  • 1¼ cucumbers, sliced
  • 4 spring onions, cut into matchsticks
  • 60g peanuts
  • 1 chilli, deseeded, sliced, optional

Method

  • First, make the curry: Heat the oil in a frying pan, brown the chicken thighs in batches, then set aside.

  • In a food processor, blend the onion, garlic, ginger, chilli, curry powder, peanut butter, canned tomatoes and tomato puree, until smooth. Pour into a wide casserole, add the chicken. Bring to the boil then simmer gently for 1 hour or until cooked though.

  • To make the pancakes, melt 15g butter. Tip the flour, cornmeal or polenta and baking powder into a bowl and mix well. Make a well in the centre, then pour in the cooled, melted butter and milk and crack in the eggs. Beat with a hand whisk, gradually incorporating all the flour. Leave to rest for 1 hour.

  • Melt a little butter in a frying pan, or griddle pan, and spoon on blobs (about 1½tbsp) of the mixture. Cook for around 1-2 mins on each side, turning when bubbles appear. Add more butter as you need it.

  • Serve the pancakes with slices of cucumber on top and the chicken curry spooned over. Finally, scatter over the spring onions, peanuts and chilli, if using.

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