Cheese and Corn Savoury Pikelets (Gluten-Free) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 20 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. Stir in the melted butter and leave to rest for 10 minutes.
4. 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.
5. Cook for 2–3 minutes until bubbles appear. Flip over and cook a further 2 minutes.
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