Cheese And Corn Savoury Pikelets Gluten Free Recipes

CHEESE AND CORN SAVOURY PIKELETS (GLUTEN-FREE)

Cheese and Corn Savoury Pikelets (Gluten-Free) image

Cut back on saturated fat you may want to replace the butter with poly- or monounsaturated margarine. These are great lunch box snacks for both kids and adults to increase your veggie intake.

Provided by kelly in TO

Categories Breakfast

Time 25m

Yield 15-20 serving(s)

Number Of Ingredients 11

Ingredients

1 cup fine rice flour
1/2 cup soy flour
1/2 cup fine polenta
3/4 teaspoon bicarbonate of soda
1 teaspoon xanthan gum (optional)
2 eggs, lightly beaten
1 1/4 cups milk (or lactose-free milk)
1 cup grated parmesan cheese
1 cup canned corn kernel, drained
1/2 cup grated zucchini (optional) or 1/2 cup courgette (optional)
1 1/2 ounces butter, melted

Steps:

Sift the flours, polenta, bicarbonate of soda and xanthan gum three times into a large bowl or mix well with a whisk to make sure they are well combined.
Combine the egg, milk, parmesan, corn and zucchini if using) in a medium bowl. Pour into the dry ingredients and mix with a spoon until well combined.
Stir in the melted butter and leave to rest for 10 minutes.
Heat a large frying pan over low-medium heat for 2 minutes. Spray with oil then pour in 2 tablespoons of batter for each pikelet.
Cook for 2-3 minutes until bubbles appear. Flip over and cook a further 2 minutes.

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