ingredients
makes about 20
1 small red pepper (capsicum)
1 cup All purpose flour
1/2 teaspoon Baking soda
1 1/4 cups buttermilk
1 egg
3 tablespoons butter, melted
4 1/4 ounce can corn kernels, drained
1 tablespoon finely chopped fresh chives, plus some for garnish
1 cup creme fraiche or sour cream
5 slices prosciutto, cut into strips
method
1. Cut the red pepper into large flattish pieces and remove the seeds and membrane. Cook, skin-side-up, under a hot grill until black and blistered. Place in a plastic bag and leave to cool then peel. Chop the flesh finely.
2. Sift the flour, Baking soda and a pinch of salt into a bowl and make a well in the centre Gradually add the combined buttermilk, egg and melted butter and mix until just combined and lump-free. Stir in the pepper, corn and chives. Do not overmix.
3. Heat a skillet and brush with melted butter or oil. Drop 2 teaspoons of batter into the pan for each pikelet, leaving a little room for spreading. Cook until bubbles begin to form on the surface. Turn over and cook the other side. Transfer to a plate and cover with a tea towel to keep warm while cooking the remaining batter.
4. Top each pikelet with a teaspoon of creme fraiche and a strip of prosciutto. Garnish with fresh chives.
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