You can freeze pikelets, without cream cheese and chutney, for up to one month in snap-lock bags. Thaw as required, making sure they are covered, at room temperature.
1 cup self-raising flour
1 tsp baking powder
3⁄4 cup milk
70g sliced leg ham, coarsely chopped
125g can corn kernels, drained
1⁄2 cup grated Tasty cheese
2 green spring onions, finely chopped
25g unsalted butter, melted
Extra melted unsalted butter, for greasing
1⁄4 cup spreadable cream cheese
1⁄4 cup tomato relish
The night before, sift our and baking powder into a large bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add to flour. Whisk until smooth. Stir in ham, corn, cheese, onions and butter until well combined.
2 Grease a large, non-stick frying pan with extra butter over a medium to low heat. Spoon a tablespoon of batter into pan. Repeat to make eight pikelets.
3 Cook for about 2 to 3 minutes on each side, or until lightly golden on both sides. Remove. Cool to room temperature. Repeat with remaining batter, greasing pan in between batches.
4 Spread cream cheese over half the cooled pikelets. Top with relish, then remaining pikelets. Wrap in plastic wrap. Place in a snap-lock bag or airtight container. Seal. Refrigerate.
5 The next morning, pack pikelets into lunch boxes.