Corn Pikelets Recipes

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SAVOURY CORN PIKELETS

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



Savoury Corn Pikelets image

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

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

CORN PIKELETS

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



Corn Pikelets image

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.

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

PIKELETS

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



Pikelets image

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.

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)

THE GREAT AUSTRALIAN PIKELETS

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



The Great Australian Pikelets image

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

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

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