Corn and cheese pikelet

Corn and cheese pikelet




  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1 and a half cups milk
  • 1 cup grated cheese
  • 400g can corn kernels, drained
  • 2 tablespoons chopped flat leaf-parsley leaves or chives
  • 2 tablespoons butter, melted


Sift flour and baking powder into a large bowl.

Combine the eggs, milk, cheese, corn and herbs in a medium bowl.

Pour corn mixture into the dry ingredients and mix with a spoon until well combined, stir in butter and leave to rest for 10 minutes.

Heat a large fry-pan over medium heat, spray with olive oil spray and pour in about 2 tablespoons of batter for each pikelet.

Cook for 2-3 minutes or until bubbles appear, flip over and cook for another 2 minutes.

Serve warm with butter and your favourites sides – I like crispy bacon and slow-roasted tomatoes.


  • These pikelets are perfect for a Sunday brunch, a quick meal or finger food (topped with smoked salmon).
  • Use leftovers in lunchboxes.
  • Serve with crispy bacon, mushrooms sauted in butter, slow roasted tomatoes, avocado slices or smoked salmon. Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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