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Corn pikelets with tomato salsa
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Delicious pikelets topped with spicy salsa for a hearty breakfast.
Ingredients:
  • 112.50 gm self-raising flour
  • 1/4 tsp cayenne pepper
  • 40.00 ml finely grated parmesan cheese
  • 1 egg
  • 171.60 gm buttermilk
  • 310g can corn kernels, drained or 1 cob fresh corn
  • olive oil cooking spray
  • 3 tomatoes, finely chopped
  • 2 green onions, thinly sliced
  • 62.50 ml fresh coriander leaves, chopped
Instructions:
  • Combine flour, cayenne, and a pinch of salt in a bowl. Mix in Parmesan. Create a well in the center. Whisk together egg and buttermilk with a fork, then add to the flour mixture. Gently stir until just combined. Fold in corn.
  • Preheat a spacious non-stick frying pan over gentle heat. Lightly coat the pan with oil. Spoon generous dollops of mixture into the pan, cooking 4 at a time. Sear for about 2 minutes per side, until beautifully golden. Place on a plate and keep cozy.
  • Prepare the salsa by mixing all ingredients in a bowl and seasoning with salt and pepper. Serve over pikelets.

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