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.
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.
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.
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.
The next morning, pack pikelets into lunch boxes.
This recipe originally appeared on New Idea Food