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22p/100gVersatile and moreish, these quick fix pancakes are great for breakfast, lunch or dinner. The batter keeps well for a day or two, loosen with a splash of water as it thickens.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Place the flour, oats, ginger and turmeric paste and curry powder into a blender and blitz until smooth. Add 400ml cold water and mix again to give a smooth batter, adding a dash more if needed. Mix in the carrot, sweetcorn, bicarbonate of soda and salt.
Warm ½ tbsp olive oil in a large frying pan over a medium heat. Ladle 4 large spoons of batter into the pan to make 4 pancakes. Cook for 1-2 minutes on one side until the pancake slides on its own, then flip and cook for 1 minute more. Remove to a plate, keep warm and repeat with the remaining batter to make 8 pancakes.
In a hot dry pan, blister the tomatoes until they start to char and soften, about 5 minutes, then mix in the chilli and tomato jam with 1 tbsp water to loosen. Serve with the pancakes and a green salad, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,009kJ/ 479kcals |
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Fat | 16.9g |
Saturated Fat | 2.5g |
Carbohydrates | 64.6g |
Sugars | 25.6g |
Fibre | 10.4g |
Protein | 11.9g |
Salt | 0.9g |
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