Cornmeal pancakes with spicy peanut curry recipe

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serves: 4
Skill: medium
Prep: 15 min
Cooking: 1 hr 45 min
plus resting

Nutrition per portion

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


    • 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
    • 1¼ cucumbers, sliced
    • 4 spring onions, cut into matchsticks
    • 60g peanuts
    • 1 chilli, deseeded, sliced, optional


    • 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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