Chinese Pink Peppercorn and Sweetcorn Pancakes with a Zingy Peanut Satay Sauce


Happy Shrove Tuesday (Pancake Day) and a belated Gong Hey Fat Choy! These pancakes are beautifully spiced and are aromatic, and pair amazingly with my satay sauce.

Preparation time: 30 minutes (including cooking time)

Ingredients (Makes 6 pancakes):

  • 1 1/2 cups Frozen Sweetcorn
  • 1/2 tsp Red Chilli Powder
  • 1 cm cube Ginger ground
  • 2 Thai Red Chillies
  • 2 Fat Green Chillies
  • 4 Spring Onions
  • 1 tsp Pink Pepper Corns
  • 2 tbsp Sesame Seeds
  • 1 cup Chopped Coriander
  • 1 Star Anise
  • 1 1/2 tsp Salt
  • 1 tsp Olive Oil
  • 1 cup Gluten Free Plain White Dove Flour (more dependant on consistency)
  • 3 finely diced Small Sweet Peppers
  • 250ml Sparkling Water

Peanut Satay Sauce:

  • 2 tbsp Crunchy Pure Peanut Butter
  • 1/2 tsp Red Chilli Powder
  • 1 tbsp Chopped Coriander
  • 1 tbsp Soy Sauce
  • 1/2 Lemon juiced
  • 1 Lime juiced
  • 1/2 tsp Palm Sugar
  • 1 tsp Sesame Oil


  1. Place the sweetcorn in the microwave for 5 minutes until completely defrosted
  2. Mix the sweetcorn, chillies, ground ginger, spring onions, chilli powder, salt, coriander, sesame seeds and peppers in a bowl and taste for salt. The mixture should taste slightly over salted
  3. Grind the star anise, pink pepper corns and olive oil in a grinder until relatively smooth paste
  4. Mix the pepper mixture into the sweetcorn mixture
  5. Add the flour and mix well
  6. Add the sparkling water and mix well to form a thick, pourable batter (taste-adjust salt levels and flour content if more is needed)
  7. Place all the ingredients for the satay sauce in a grinder and then serve garnished with extra coriander
  8. Heat a frying pan and wipe with olive oil and tissue…grease the whole pan with olive oil inside but not enough to create puddles of oil
  9. When the pan is hot pour the mixture into pancakes in batches and flip over after 90 seconds and continue to cook until a knife comes out clean from the centre
  10. Dip your pancakes into the sauce and enjoy my Little Peas!



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