Looking for that classy starter for a picnic, dinner party or even something nutritious for kindy or school lunches? This versatile base can be topped with all manner of deliciousness.
This recently made it into our picnic basket for an evening at the "Simply Red" concert, it sure did impress fellow attendees.
Great to make ahead and freeze also.
Half a tin of creamed corn (220gm)
1/4 cup of milk
2 green spring onions
1 teaspoon baking powder
2 teaspoon dried mint
1 cup Self Raising flour
Combine all ingredients in a bowl and stir until combined.
Heat a small amount of oil in a frypan and spoon in a large teaspoon of batter. Turn once browned on one side and cook till pikelets are still moist but cooked through so there is no raw mixture.
Cool then top with favourite topping.
Smoked Salmon and sour cream
Prawn & Dill
Salsa of fried chorizo, herbs, tomato and chilli (pictured recipe)