Ingrédients pour Corn And Chive Bubble Pikelets
- 1 1/4 cups self-rising flour
- 1 1/4 cups wholemeal self-rising flour
- 2 eggs
- 1 cup skim milk
- 1 1/2 cups Rice Bubbles
- 400g can corn kernels, drained
- 1/4 cup fresh chives, chopped
- 1/2 cup grated cheese
- 30g butter, melted
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Comment préparer Corn And Chive Bubble Pikelets
- Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with baking paper.
- In a large bowl, combine the melted butter, grated cheese, corn kernels, chopped chives, and egg. Mix well.
- Add the Rice Bubbles and gently stir until just combined. Be careful not to overmix, as this can make the pikelets tough.
- Spoon heaped tablespoons of the mixture onto the prepared baking tray, leaving some space between each pikelet.
- Bake for 10-12 minutes, or until golden brown and crispy.
- Remove from the oven and let cool slightly on the baking tray before serving. Enjoy warm or cold!
- These pikelets freeze well! Simply cool completely and store in an airtight container in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
2g
Carbs
2g
