Wattleseed Pancakes With Riberry Confit
By: Vic Cherikoff
Published: Monday, August 30, 2010 - 5:11pm

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.