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Cheese and Corn Savoury Pikelets (Gluten-Free)

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“Cut back on saturated fat you may want to replace the butter with poly- or monounsaturated margarine. These are great lunch box snacks for both kids and adults to increase your veggie intake.”
READY IN:
25mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  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.

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