Best Corn Pikelets Recipes

Savoury Corn Pikelets image

Provided by An_Net

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups self-raising flour
2 tablespoons nonfat dry milk powder
1 teaspoon salt
2 eggs
1 1/2 cups water
220 g creamed corn (approx 1/2 lge can)
4 chopped spring onions
1/2 teaspoon chopped garlic
2 teaspoons mustard powder

Steps:

Place all the ingredients in a bowl and beat well for about 3 minutes until batter is smooth.
Heat a non stick fry pan and cook tablespoonfuls of mixture until they are bubbly and holey on the top surface. Carefully turn the pikelets over and cook the other side. If you don't have a non-stick fry pan then use a smidge of oil in a regular pan.

Nutrition Facts : Calories 324.2, Fat 3.9, SaturatedFat 0.9, Cholesterol 106.5, Sodium 1591.3, Carbohydrate 60.3, Fiber 3, Sugar 4.5, Protein 12.3

Cheese and Corn Savoury Pikelets (Gluten-Free) image

Provided by kelly in TO

Categories Breakfast

Time 25m

Yield 15-20 serving(s)

Number Of Ingredients 11

1 cup fine rice flour
1/2 cup soy flour
1/2 cup fine polenta
3/4 teaspoon bicarbonate of soda
1 teaspoon xanthan gum (optional)
2 eggs, lightly beaten
1 1/4 cups milk (or lactose-free milk)
1 cup grated parmesan cheese
1 cup canned corn kernel, drained
1/2 cup grated zucchini (optional) or 1/2 cup courgette (optional)
1 1/2 ounces butter, melted

Steps:

Sift the flours, polenta, bicarbonate of soda and xanthan gum three times into a large bowl or mix well with a whisk to make sure they are well combined.
Combine the egg, milk, parmesan, corn and zucchini if using) in a medium bowl. Pour into the dry ingredients and mix with a spoon until well combined.
Stir in the melted butter and leave to rest for 10 minutes.
Heat a large frying pan over low-medium heat for 2 minutes. Spray with oil then pour in 2 tablespoons of batter for each pikelet.
Cook for 2-3 minutes until bubbles appear. Flip over and cook a further 2 minutes.

Corn Pikelets image

Provided by Carolyn Haas

Categories Pancakes

Time 20m

Number Of Ingredients 6

1 c whole wheat self-rising flour (if using non-self rising flour, add 1 1/4 teaspoon baking powder and 1/4 teaspoon salt to regular flour)
1 egg
3/4 c milk
2 tsp honey (optional)
1 c corn kernels
butter to fry and spread

Steps:

1. In a bowl, whisk together flour, egg, honey (if using) and milk to make a batter. Stir in corn kernels.
2. Heat frying pan and add 2 teaspoons of butter. When sizzling, drop in tablespoons of mixture.
3. Turn over and cook the other side. Spread with butter to serve.