Rainbow Pikelets Recipe Sinchies Style

In a 1 litre Sinchies reusable pouch add all the dry ingredients

In a 500ml Sinchies reusable pouch add the milk & vinegar. The vinegar sours the milk, which in turn makes the pikelets light and fluffy. Add the egg and vanilla. Give it a shake around.

Add the liquid ingredient to the dry ingredients and give it a good shake, smoothing any lumps out (alternatively pour it all into a bowl and whisk it). Add the melted butter and shake (or stir)

Divide the batter between 4 x 200ml Sinchies pouches. Add a few drops of colour to each and shake.

Heat a frying pan over low-medium heat and squeeze some batter onto the pan - more or less depending on the size you want. When bubbles start to appear on the top of the pikelet, turn it.

Freeze these for lunchboxes or eat right away with your favorite topping.