Baby Corn Pikelets , Smoked salmon and sour cream

Make the batter

1. You will need a skillet or frypan. Non stick is prefered here. Also cooking spray is always very helpful when making pancakes and pikelets
2. Mix the flour and baking powder well and set aside
3. Pour the creamed corn into a medium bowl. Add 20 ml/ 1 Tablespoon oil, the egg yolks, and salt and pepper. Whisk well to combine.
4. Stir in the flour mixing till JUST combined
5. In a clean bowl (or in the mixer) beat the egg whites with a whisk until white and thick & holding firm peaks
6. Fold the egg whites through the batter. Then stand aside for 5 minutes while you prepare the frypan
7. Heat a fry pan or skillet. Let it get quite hot then turn down to medium. Smear with a little butter, making sure there is not an excess in the pan. Alternatively, spray with olive oil spray or add a teaspoon of olive oil. Then add a Tablespoon of pikelet batter to the pan making it into a nice round shape. Start with just the one to get the temperature right.
8. Once the pan is at temperature grease again and then add at least 4 Tablespoons pushing each into a nice circle. Cook these until the top bubbles, then flip and cook a further 1-2 minutes. Adjust the heat so that they don’t brown too fast or the middle will not cook. Test one again.
9. Set aside on a plate until you have used all the batter. You can serve these warm or room temperature. ( makes about 36).

Topping the corn cakes

1. Mix the sour cream with chopped chives and capers or cornichons. Put a ¼ piece of smoked salmon onto each pancake and a spoon of sour cream sprinkled with extra chives