Corn pikelets

Ingredients

3/4 cup self-raising flour
1/4 teaspoon cayenne pepper
2 tablespoons finely grated parmesan cheese
1 egg
2/3 cup buttermilk
310g can corn kernels, drained or 1 cob fresh corn
olive oil cooking spray

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Salsa

• 3 tomatoes, finely chopped

• 2 green onions, thinly sliced

• 1/4 cup fresh coriander leaves, chopped

Method

Sift flour, cayenne and a pinch of salt into a bowl. Stir in parmesan. Make a well in the centre. Using a fork, whisk egg and buttermilk together. Add to flour mixture. Stir until just combined. Stir in corn.Heat a large non-stick frying pan over medium-low heat. Spray frying pan with oil. Drop heaped tablespoonfuls of mixture into pan, 4 at a time. Cook for 2 minutes each side, or until golden. Transfer to a plate. Keep warm.Make salsa: Combine all ingredients in a bowl. Season with salt and pepper. Serve pikelets topped with salsa.