Wattleseed Pancakes with Riberry Confit

1. 1

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

2. 2

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

3. 3

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

4. 4

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

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 pancakes all up.

6. 6

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

7. 7

   Cook briefly to finish (around 30 seconds).

8. 8

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

9. 9

   Serving suggestion :

10. 10

    Serve with wattleseed cream or Fruit Spice sour cream instead of the ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.