If your pantry is like mine and has tins of creamed corn and other veges. in the back row
waiting for a recipe, then how about try making corn griddle cakes!
I got this idea yesterday when I felt like using up some tinned corn and flour before the
expiry date. I didn't look up a recipe, but just used my usual pikelet recipe as the base.
As griddle cakes are thicker than pikelets, don't add too much milk before you add the
I used 2 cups of self-raising flour, 1 egg, 2 tblsp. melted butter and extra salt.
I slowly added the milk using a hand beater and made sure it was of firm consistency.
I tipped in a whole can, about 470g of creamed corn, into the mixture.
The extra salt is to balance the sweetness of the tinned corn.
I slowly beat that in, then I decided to open a small can of corn kernels which is optional.
I stirred them in so that it creates that extra corn flavor when you bite into the cooked cake.
On a large electric frypan, add just enough butter to a hot surface.
Spoon the mixture on using whatever size spoon of your choice; I used a dessertspoon.
Being a thicker batter than pikelets, allow them to cook a little slower.
Gently lift one and check if it is brown before turning over.
Serve warm with extra dollops of butter and perhaps some parsley for garnishing.
I made extra for the neighbours next door, as the wife does not bake anymore due
to ill-health and mobility problems. Her husband loves home-made cooking, and
I get a kick out of seeing their smiles! If you have any elderly or disabled neighbours,
make their day and share some.