1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Corn pikelets with tomato salsa

  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings


  • 3/4 cup self-raising flour
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons finely grated parmesan cheese
  • 1 egg
  • 2/3 cup buttermilk
  • 310g can corn kernels, drained or 1 cob fresh corn
  • olive oil cooking spray


  • 3 tomatoes, finely chopped
  • 2 green onions, thinly sliced
  • 1/4 cup fresh coriander leaves, chopped


  • 1
    Sift flour, cayenne and a pinch of salt into a bowl. Stir in parmesan. Make a well in the centre. Using a fork, whisk egg and buttermilk together. Add to flour mixture. Stir until just combined. Stir in corn.
  • 2
    Heat a large non-stick frying pan over medium-low heat. Spray frying pan with oil. Drop heaped tablespoonfuls of mixture into pan, 4 at a time. Cook for 2 minutes each side, or until golden. Transfer to a plate. Keep warm.
  • 3
    Make salsa: Combine all ingredients in a bowl. Season with salt and pepper. Serve pikelets topped with salsa.

Source: taste.com.au


Please enter your comment!
Please enter your name here