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Quick corn pikelets
Prep: 5 min
Cook: 20 min
Servings: 10
These golden pikelets are easy to whip up and are great with all kinds of added vegies and spices.


  • 1 cup self-raising flour
  • 1 400 g can creamed corn
  • 2 tbs reduced-fat milk
  • olive or canola oil spray


  1. Mix flour, creamed corn and milk together. It makes quite a thick batter (more like damper than pancake mixture).
  2. Heat a large frypan and spray with oil
  3. Use a large spoon to dollop spoonfuls (about ¼ cup size) of batter into the frypan. Cook on a medium heat until golden brown on that side - about 3-5 minutes. They will puff up a bit too. Flip over and cook for another 3 minutes, or until golden brown.
  4. Repeat until the batter is all used up.


Optional additions: Add an egg to make these fluffier and higher in protein Fresh, frozen or canned veg will bulk these up and make them healthier. Try tinned corn, frozen beans, grated sweet potato Add pops of flavour like pepper, curry powder, sundried tomatoes, chillies, italian herbs or olives Try a sweet spin on these by adding banana, frozen berries, tinned pears or other fruit. Eat them like pikelets!

  • recipe step image
  • recipe step image
    Mix flour, creamed corn and milk
  • recipe step image
    Mixture will be quite thick
  • recipe step image
    Cook for 3-5 min
  • recipe step image
    Flip and cook for another 3-5 min
Serving Suggestion:

These are a great lunchbox snack and keep well for a few days in a container in the fridge.


Note: these cakes are a bit squidgy when they’re hot, but become a fluffier texture once cold.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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Nutrition Information

per serving per 100g
Energy 294 kJ 528 kJ
70 Cal 126 Cal
Protein 1.9 g 3.5 g
Fat, total 0.5 g 0.9 g
— saturated 0.3 g 0.5 g
Carbohydrate 14.4 g 26 g
— sugars 2.4 g 4.3 g
Sodium 224 mg 402 mg
Fibre 1 g 1.7 g

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