These pancakes have a great chewy texture with a crisp exterior, and they're very easy to make. The batter can be made several hours in advance, and they can be cooked on a barbecue or in a pan. 






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  • 2 large eggs, beaten
  • 1½ tbsp (30 ml) melted butter
  • 2 cups (500 ml) full cream (whole milk)
  • 1½ cups (225 g) plain (all purpose) flour
  • 1 tsp honey
  • ½ tsp baking powder
  • ½ tsp canned pureed or very finely shopped chipotles
  • 1 cup cooked wild rice
  • 6 scallions, chopped
  • ¼ cup finely chopped coriander (cilantro)
  • 1 cup roasted corn kernels (you could also use fresh corn kernels)
  • Salt and pepper to taste
  • grilled vegetables and mixed greens to serve, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. In a mixing bowl combine eggs, melted butter, milk, flour, honey and baking powder to make a batter.  Add the pureed chipotles, wild rice, scallions, coriander, corn and salt and pepper.
  2. Place in the fridge (for up to 4 hours) until ready to use.
  3. Preheat barbecue to 100°C (212°F) or low heat.
  4. In a cast iron skillet with lots of butter, pour ¼ cup portions of batter to form pancakes. 
  5. Cook until brown – about 2 minutes – and turn. Continue to cook for another 2 minutes and serve immediately.