1½ cups (225g) self-raising flour
1 sachet Natvia
1½ cups (375ml) water or milk
1 tablespoon butter, melted
½ teaspoon vanilla essence (optional)

1 ½ cups (225g) self-raising flour 1 sachet Natvia 1 ½ cups (375ml) water or milk 1 tablespoon butter, melted

Combine the flour, and Natvia in a bowl and whisk in the water or milk and butter until the batter is smooth. Add the vanilla here if using and whisk in.
Heat a large non-stick frying pan over medium heat and cook tablespoonful amounts of the batter for 1 to 2 minutes until bubbles appear on the surface. Turn and cook the other side for a further 30 seconds until lightly golden then transfer to a plate and keep warm. Repeat with the remaining batter - you should make about 24 pikelets.