These baby corn pikelets are the cutest. They make a great starter with Smoked salmon or smashed avocado. The best thing is if you make them bigger they also make a perfect breakfast!
These very cute baby corn pikelets or pancakes are always a hit. They are soft, but can carry delicious things on their backs right to your mouth!
How to make an easy starter from baby corn pikelets
It is always hard to come up with starters or appetisers don’t you think? I like really easy to serve your self starters. I like everyone to feel relaxed. A simple can of corn makes the base for these extra special little pikelets
They do also make pretty good platter food too.
A bunch of them on a big platter with a choice of toppings is extra fun when you let people spread and top their own corn pikelets. Choices such as smashed avocado, hommus, beetroot jam, whipped feta, spreadable salami or even pate would all make exciting accompaniments too.
Theres nothing tricky about making these pikelets. All you’ll need are these few simple ingredients
- Creamed corn
- baking powder
You can add fresh shucked corn kernels too.
Non stick frypans are great for pikelets and pancakes. If you don’t have a non stick frypan though thats ok. Just follow these simple rules
- Make sure that you heat the frypan on a medium to high heat to start
- Grease only once it has warmed.
- You can use butter or vegetable oil on a piece of kitchen paper to smear onto the pan or use olive oil cooking spray.
- Be careful though if you have a gas stove as the oil spray is flammable. Only spray when the flame is low under the pan.
- Never use a lot of oil or butter when making pikelets or pancakes as it burns easily. Add just enough to grease the pan and no more.
- The first few pikelets will most likely not be perfect, but once the temperature is adjusted up or down as needed you will most likely be able to finish the batter without readjusting the temperature again.
- To get the perfect temperature heat the skillet on medium to high heat. Wipe over the heated pan with butter or oil and wipe off the excess. Turn down the pan a little and add just one tablespoon of batter, rounding it out gently. The pikelets need to cook fast enough to brown underneath and start to bubble before flipping. If the pan smokes it needs to be turned down straight away.
Once the pikelets are cooked put them all onto a large plate and keep going until the batter is finished.
Why not try these pancake recipes too!!
Baby Corn Pikelets , Smoked salmon and sour cream
- 420 gm creamed corn 1 can or 14.80oz
- 40 ml olive oil 2 tablespoons
- 3 whole eggs, separated 70 gm / large
- 140 gm flour, plain 1 cup / 4.9 oz
- 1 tsp baking powder
- 1/4 tsp salt or to taste
- 1/8 tsp pepper, or a grind of black pepper
- 150 gm sour cream 3/4 of a cup
- 1 tablesp capers, rinsed chopped or baby gherkins
- 1 tablesp chives or green onions chopped
Make the batter
- You will need a skillet or frypan. Non stick is prefered here. Also cooking spray is always very helpful when making pancakes and pikelets
- Mix the flour and baking powder well and set aside
- Pour the creamed corn into a medium bowl. Add 20 ml/ 1 Tablespoon oil, the egg yolks, and salt and pepper. Whisk well to combine.
- Stir in the flour mixing till JUST combined
- In a clean bowl (or in the mixer) beat the egg whites with a whisk until white and thick & holding firm peaks
- Fold the egg whites through the batter. Then stand aside for 5 minutes while you prepare the frypan
- Heat a fry pan or skillet. Let it get quite hot then turn down to medium. Smear with a little butter, making sure there is not an excess in the pan. Alternatively, spray with olive oil spray or add a teaspoon of olive oil. Then add a Tablespoon of pikelet batter to the pan making it into a nice round shape. Start with just the one to get the temperature right.
- Once the pan is at temperature grease again and then add at least 4 Tablespoons pushing each into a nice circle. Cook these until the top bubbles, then flip and cook a further 1-2 minutes. Adjust the heat so that they don’t brown too fast or the middle will not cook. Test one again.
- Set aside on a plate until you have used all the batter. You can serve these warm or room temperature. ( makes about 36).
Topping the corn cakes
- Mix the sour cream with chopped chives and capers or cornichons. Put a ¼ piece of smoked salmon onto each pancake and a spoon of sour cream sprinkled with extra chives