Steam corn and peas. When cooked, let cool slightly. When corn is cool enough to handle, cut off the kernels and discard the cob. Put to one side.
Stir the flours and bicarbonate soda into a large bowl. Stir in cooked corn and peas. Add the egg, buttermilk and oil, and whisk to combine. Batter should still be thick. Heat a large non-stick frypan over low-medium heat and add little olive oil wiping off excess with a paper towel. Drop a heaped teaspoon of pikelet batter into the pan. Repeat process cooking a few at a time. Cook for 1-2 minutes until underside is golden then flip and cook other side. Serve warm or at room temperature.
Stays fresh for 1 day in the fridge or freeze layering pikelets between baking paper for up to 1 month. No need to reheat, Just thaw and serve.