Cheese And Corn Savoury Pikelets (Gluten-Free) - cooking recipe

Ingredients

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

Preparation

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.
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.
Stir in the melted butter and leave to rest for 10 minutes.
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.
Cook for 2-3 minutes until bubbles appear. Flip over and cook a further 2 minutes.