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Spinach and Corn Pikelets
Rating:
Created by:
QAST
Total time:
25 mins
Preparation:
10 mins
Cooking:
10-15 mins
Serves:
10
- Chrissy Buzzard
Category:
Tags:
Ingredients
1 1/2cupswholemeal flour, self-raising
1 1/2tspbaking powder
1cupmilk, reduced-fat
1/4tspnutmeg
1largeegg
1tbspvegetable oil
2cupsspinach, frozen and chopped
1cupcorn kernels, canned, rinsed and drained
1cupcheese, light tasty, shredded
Method
- Sift baking powder and flour together.
- Add the remaining ingredients (egg, nutmeg, milk, cheese, corn and spinach) and hand mix until well combined.
- Heat oil in a frying pan over a medium heat and pour spoonfuls of the batter into the pan (approx. 6cm x 6cm).
- Cook for 3-4 minutes on each side before turning over with a spatula and cooking the other side. Cooking them slowly is key here so they don't burn on the outside before they're cooked in the middle.
Recipe description
It doesn’t matter if you eat these delicious pikelets warm or cold. They taste great either way. These pikelets are so versatile, you could eat them for breakfast, morning tea, lunch… or maybe just eat them all day. They are that good!
Variations
Egg replacer can replace eggs if supply is short. Skim powered milk can be substituted if fresh milk is not available (mix as per packet instructions). Canned produce can be substituted for fresh ingredients. Can be served cold or hot. Serve sizes can be increased for high school students. Suitable to freeze and reheats great (can also toast slightly in sandwich press). Dishing up into containers inc. lids on: 15 seconds per container, 2 minutes for 10 x pikelet serves.
