These are a very tasty savoury pikelet. I always have a batch in my freezer, ready to put into lunch boxes. Though, normally only half the batch make it to the freezer as my kids absolutely love them! You can make them without the spinach if your kids are allergic to green.
200g milk of your choice
60g baby spinach
30g spring onions, roughly chopped
1 garlic clove
1/2 tsp herbamare
1 tsp dulse flakes
280g corn kernels
120g unbleached white spelt flour
1.5 tsp baking powder
oil for frying
1. Place milk, spinach, eggs, onions, garlic, herbamare and dulse into mixer bowl. Blitz for 10 seconds/speed 6/MC on.
2. Add corn kernels, flour and baking powder. Combine for 5 seconds/speed 3/MC on.
3. Heat a large frying pan on low heat . Add a little oil. When oil is heated, drop in tablespoons of the batter and cook until brown on both sides.
4. If you want to freeze these for lunches, freeze on a tray (not touching). When frozen, transfer to a large ziplock bag or a freezer container. Place frozen pikelets into lunchboxes, they will defrost by morning tea time.