Ingredients
1 cup self-raising flour
2 eggs
½ cup skim milk
½ cup fresh coriander
chopped
400g canned corn kernals
rinsed and drained
olive or canola oil spray
150g baby spinach
300g smoked salmon
cut into strips
1 red onion
thinly sliced
1 avocado
sliced
200g cherry tomatoes
halved
175g Natural Style Yoghurt
2 tbsp fresh chives or chopped dill
Equipment
- 1 baking tray
- 1 non-stick paper
- 1 bowl
- 1 whisk
- 1 non-stick frypan
Instructions
- Preheat oven to 180°C (350°F).
- Line a baking tray with non-stick paper.
- Sift flour into a bowl.
- Whisk eggs and milk together and pour into dry ingredients, whisk to a smooth batter. Fold in coriander and corn.
- Lightly spray a large non-stick frypan with oil.
- To cook 4 pikelets at a time, drop 1 1/2 tablespoonfuls of mixture into pan for each, allowing room for spreading.
- Cook over medium heat for 3 minutes each side.
- Transfer to a baking tray and repeat with remaining mixture.
- Bake pikelets in oven for 10 minutes or until risen.
- Serve pikelets on a bed of spinach, and top with salmon, onion, avocado and tomatoes.
- Add a dollop of yogurt and sprinkle with chives or dill.
Notes
Variation
You can use either fresh chives or chopped dill for the garnish.
