Cheese And Corn Savoury Pikelets (gluten-free)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 15
• 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

Recipe

• 1 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.
• 2 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.
• 3 stir in the melted butter and leave to rest for 10 minutes.
• 4 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.
• 5 cook for 2–3 minutes until bubbles appear. flip over and cook a further 2 minutes.