Recipe contributed by Zoe Kapetangiannis.

Ingredients:

• 1 Cup Self Raising Flour
• 1/2 tsp Bicarb soda
• 2 tbls CSR Logicane
• 1 Egg
• 2 tsp Melted butter
• 2/3 Cup Milk

Method:

1. Mix all ingredients until batter is thick & smooth
2. Let stand for at least 1 hour.
3. Heat non stick pan and lightly grease with butter.
4. Add spoonfuls of batter and cook until bubbles form on surface; flip over and cook the other side.
5. To keep moist and warm, cover cooked pikelets with tea towel.
6. Serve with favourite toppings
7. Make a double batch of batter if you want leftovers for lunch boxes. They reheat well in a toaster for breakfast as well.

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