Corn Pikelets Recipes

SAVOURY CORN PIKELETS

Savoury Corn Pikelets image

These pikelets are delicious spread with cream cheese or pate. Eat them within 24 hours as they don't stay fresh long. If you don't have skimmed milk powder then use full cream powder. If you don't have milk powder at all then use 1 1/2cups ordinary milk and omit the powder and water.

Provided by An_Net

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

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

CORN PIKELETS

Corn Pikelets image

Pikelets are small pancakes that can be eaten for breakfast or for a snack. They can be frozen for later.

Provided by Carolyn Haas

Categories Pancakes

Time 20m

Number Of Ingredients 6

Ingredients

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.

PIKELETS

Pikelets image

I can't believe that noone else has posted the humble pikelet, a mini-pancake. I like mine with plain butter on top or with raspberry jam and a blob of cream a la a Devonshire tea. Perfect to have with a cup of tea for afternoon tea.

Provided by Missy Wombat

Categories Breakfast

Time 15m

Yield 1 batch

Number Of Ingredients 7

Ingredients

1 egg
1/4 cup sugar
3/4 cup milk (approx)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 ounce butter (optional)

Steps:

Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder.
Add the melted butter last.
Mix until smooth and cook in spoonfuls on a hot greased griddle or frypan.

CHEESE AND CORN SAVOURY PIKELETS (GLUTEN-FREE)

Cheese and Corn Savoury Pikelets (Gluten-Free) image

Cut back on saturated fat you may want to replace the butter with poly- or monounsaturated margarine. These are great lunch box snacks for both kids and adults to increase your veggie intake.

Provided by kelly in TO

Categories Breakfast

Time 25m

Yield 15-20 serving(s)

Number Of Ingredients 11

Ingredients

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.

THE GREAT AUSTRALIAN PIKELETS

The Great Australian Pikelets image

Yummy golden little pancakes served warm with jam or honey. Every Australian would have made these many times throughout their youth. My son had his little friend over today and I ended up making a second batch because the boys gobbled them up and begged for more.

Provided by Catherine Robson

Categories Lunch/Snacks

Time 25m

Yield 15 pikelets

Number Of Ingredients 4

Ingredients

1 large egg
1/4 cup sugar (use vanilla sugar if you have it, or as some reviewers have suggested ...add 1/2 to 1 teaspoon of va)
1/2 cup milk (1-2 tbsp extra may be required for correct consistency)
1 cup self raising flour

Steps:

In a pouring jug, whisk together well the egg, sugar and half of the milk.
Add the flour and mix thoroughly.
Then add milk until the batter is the consistency of a thick cream.
Beat until smooth.
Pour about a soup spoon sized amount onto a preheated lightly greased frypan (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
Flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side.
Remove from pan and pile piklets up on a plate (cover with a paper towel so they don't go rubbery).
Serve with jam, honey or maple syrup etc.
Enjoy.

Nutrition Facts : Calories 53.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 13.5, Sodium 8.9, Carbohydrate 10.1, Fiber 0.2, Sugar 3.4, Protein 1.6

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