The flavour of wattleseed goes so well with these pancakes. Must admit I dont know anyone who doesnt love pancakes and they really are so versitile, you can add any sort of topping for a sweet treat or a great meal. Use this recipe as a basic pancake mix and take out the sugar if you want a more savoury pancake, add a pinch of Saltbush and some Pepperberry for a truly outback bush pancake.
NOTE: If the wattleseed that your purchase is very grainey or gritty then you need to put it thru a food processor to achieve a fine powder. This is important as the wattleseed wont dissolve into the mix, a gritty wattleseed thru the mix isnt what you're after!
Into a pouring jug mix the egg, vanilla and milk.
Sift the flour, wattleseed and bicarb into a bowl then stir in the sugar.
The best way to mix the two together is to make a well in the centre of the flour mixture then add the milk mixture and whisk until combined.
You might want to add some more milk at this stage if you feel that the mixture is too thick and you're after a thinner pancake or a crepe that you can fold over.
Heat a large, non-stick, frying pan and add approx 1 teaspoon of butter to cover the pan, then add approx 1/2 cup of pancake mix, leave until bubbles form on the surface of the pancake then flip over and cook.
I usually add a small teaspoon of butter when I cook each pancake, if the butter is burning when you add it to the pan, then the pan is a bit hot...lower the heat a tad.
Stack the cooked pancakes on a plate with a layer of foil in between, sometimes I dont bother with the foil, I just stack.
The secret to good pancakes is in the cooking and watching the pan temperature.
Dont let the pan get too hot, otherwise you get a burnt pancake on the outside and raw mixture on the inside, be prepared to experiment with the heat until you get confident with them, it's worth the journey, these pancakes are delicious.
Once you have a stack of pancake then serve with your favourite fruits, berries yoghurt, cream.....everything is delicious.
I've teamed my pancakes here with blueberries and blackberries, I love that combo, but whatever takes your fancy is great!