Wattleseed Pancakes With Riberry Confit

1. 1

   1. mix the flour and salt and add enough milk or water to just take up all the dry mix

2. 2

   2. continue adding liquid and stirring well to make a smooth, thick batter

3. 3

   3. add the wattleseed extract or the grounds to get a pale coffee colour and leave to stand for 15 minutes

4. 4

   4. adjust the thickness by adding more liquid, if necessary, choosing to make pancakes or crepes (thick or thin, respectively).

5. 5

   5. into a lightly oiled or non-stick pan heated to medium high heat, pour in a small ladle-full of batter (or use a squeeze bottle as I did on the show) using enough batter to make 12 or 13

6. 6

   pancakes all up (a good cook will always try one pancake in case it needs more flavour)

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   6. leave to cook through until the top side is just dry and flip the pancake over

8. 8

   7. cook briefly to finish (around 30 seconds)

9. 9

   8. store the cooked pancakes under a kitchen towel until all the pancakes are done

10. 10

    Styling

11. 11

    1. It's your choice of stacking or spreading. All I can say is this is a frequent Sunday breakfast for me sometimes with wattleseed cream or Fruit Spice sour cream instead of the ice cream.

* Per serving · 4 servings · Values may vary.

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