Corn Pikelets

Corn pikelets are a guaranteed lunch box favourite for kids who prefer munching and snacking over having a proper meal. They’re fast and easy to make and full of corn nutrients. They are even great for breakfast or for any time you need a nutritious snack. And, obviously a great lunch box idea. You can triple the batch and freeze some for later.

Ingredients:

• 1 cup fresh or tinned corn kernels
• 1 cup wholemeal self-raising flour
• 1 egg, lightly beaten
• 3/4 cup milk
• butter to fry and spread

Method:

• To make a batter, whip together flour, egg and milk in a bowl. Mix in corn kernels (If you are
• 
• using the fresh corn kernels from the cob, cook or boiled them first).
• Heat the frying pan and add 2 teaspoons of butter. When blistering, drop in the batter with a tablespoon. flip and cook the other side until golden brown.
• Spread with butter.

Additional Tip:

For a sweeter taste add 2 tsp of honey. Reduce the milk to compensate for the extra liquid. Refrigerate or freeze them in the night and microwave in the morning. Wrap in an aluminium foil for the lunch.