Recipe contributed by Zoe Kapetangiannis.


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


  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.