Corn pikelets


Traffic Light:

Serves: 20

Category: Savoury snacks


  • 2 cups self-raising flour
  • 2x 400g cans creamed corn
  • 4 tablespoons reduced fat milk
  • Olive oil or canola spray

These have been trialled by our team using gluten free flour and work very well


  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. Flip over and cook for another 3 minutes, or until golden brown.
  4. 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 even healthier
  • Try tinned corn, frozen beans, grated sweet potato
  • Add pops of flavour like pepper, curry powder, sundried tomatoes, chillies, Italian herbs or olives

Stay Updated

Subscribe and be kept up-to-date with all the latest Fuel to Go & Play® news.

Find What you’re looking for