Yummy little pikelets ideal for lunch boxes


  • 2 cups SR flour

  • 2 lightly beaten eggs

  • 1 3/4 cups milk

  • 1/4 cup corn kernels

  • 1/4 cup cream cheese


  • 1.

    Sift the flour. Add eggs and milk. Whisk until combined. Stir in corn.

  • 2.

    Heat a greased non stick frypan. Drop tablespoons of batter on hot pan. Flip cook until golden.

  • 3.

    When cool spread with cream cheese.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 256kj
  • Fat Total 7g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 37g
  • Sugar 4g
  • Sodium 87mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Can substitute corn for peas or grated carrot and zucchini.

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