MethodPreheat oven to 180°C (350°F). Line a baking tray with non-stick paper.
Sift flour into a bowl. Whisk eggs and milk together and pour into dry ingredients, whisk to a smooth batter. Fold in coriander and corn.
Lightly spray a large non-stick frypan with oil. To cook 4 pikelets at a time, drop 11/2 tablespoonfuls of mixture into pan for each, allowing room for spreading. Cook over medium heat for 3 minutes each side. Transfer to a baking tray and repeat with remaining mixture. Bake pikelets in oven for 10 minutes or until risen.
Serve pikelets on a bed of spinach, and top with salmon, onion, avocado and tomatoes. Add a dollop of yogurt and sprinkle with chives or dill.
Tip: Use a non-stick pan on a low to medium heat — if it is too hot, the mixture will brown too quickly and the centre of the pikelet will remained uncooked.
