Wattleseed Pancakes with Riberry Confit
Pancakes made with wattleseed and served with riberry confit. Perfect as a breakfast or dessert.
Yield
12 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
self-rising flour
up to 3 cups |
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
milk
or water |
*
|
| 1 | dash |
-
Wattleseed Extract* |
* |
| 1 | x |
-
Riberry Confit* |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
self-rising flour
up to 3 cups |
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
milk
or water |
*
|
| 1 | dash |
-
Wattleseed Extract* |
* |
| 1 | x |
-
Riberry Confit* |
* |
Directions
Mix the flour and salt and add enough milk or water to just take up all the dry mix.
Continue adding liquid and stirring well to make a smooth, thick batter.
Add the wattleseed extract or the grounds to get a pale coffee colour and leave to stand for 15 minutes.
Adjust the thickness by adding more liquid, if necessary, choosing to make pancakes or crepes (thick or thin, respectively).
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.
Leave to cook through until the top side is just dry and flip the pancake over.
Cook briefly to finish (around 30 seconds).
Store the cooked pancakes under a kitchen towel until all the pancakes are done.
Serving suggestion :
Serve with wattleseed cream or Fruit Spice sour cream instead of the ice cream.
