Wattleseed Pancakes With Riberry Confit

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Ingredients

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)

Preparation

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) using enough batter to make 12 or 13 pancakes all up.
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.
.

Yield:

13 servings, depending on size

Added:

Monday, August 30, 2010 - 5:11pm

Creator:

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