Wattleseed Pancakes With Riberry Confit
- 2-3 cups of self-raising flour
- a pinch of salt
- milk or water
- a dash of Wattleseed Extract*
- oil spray for frying or a non-stick pan
- Riberry Confit*
- (* Can be found at: www.dining-downunder.com/shop)
- 1. mix the flour and salt and add enough milk or water to just take up all the dry mix
- 2. continue adding liquid and stirring well to make a smooth, thick batter
- 3. add the wattleseed extract or the grounds to get a pale coffee colour and leave to stand for 15 minutes
- 4. adjust the thickness by adding more liquid, if necessary, choosing to make pancakes or crepes (thick or thin, respectively).
- 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 (a good cook will always try one pancake in case it needs more flavour)
- 6. leave to cook through until the top side is just dry and flip the pancake over
- 7. cook briefly to finish (around 30 seconds)
- 8. store the cooked pancakes under a kitchen towel until all the pancakes are done
- Styling
- 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.
flour, salt, milk, oil spray
Taken from www.epicurious.com/recipes/member/views/wattleseed-pancakes-with-riberry-confit-50096163 (may not work)