Quick Corn Pikelets

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Serves: 20

Category: Breads, Scones and Pikelets


  • 2 cups self-raising flour (These have been trialled in the WASCA office using gluten free flour and work very well)
  • 2 400g cans creamed corn
  • 4 tablespoons reduced fat milk
  • Olive oil or canola spray



  1. Mix flour, creamed corn and milk together in a large bowl. This 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.
  4. Flip over and cook for another 3 minutes, or until golden brown.
  5. Repeat until the batter is all used.



  • Add 2 eggs 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


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 294kJ 528kJ
Protein 1.9g 3.5g
Total fat 0.5g 0.9g
Saturated fat 0.3g 0.5g
Carbohydrate 14.4g 26g
Sugars 2.4g 4.3g
Dietary Fibre 1g 1.7g
Sodium 224mg 402mg

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