Quick corn pikelets
Prep: 5 mins
Cook: 20 mins
Serves: 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.
Comment: 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.

More tips

Nutrition Information

per serving per 100g
Energy 294 kJ 528 kJ
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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