An easy pancake recipe with an Australian twist, incorporating a variety of native ingredients such as wattleseed and riberry confit.


  • 2-3 cups of self-raising flour

  • A pinch of salt

  • Milk or water

  • Oil spray for frying or a non-stick pan

  • Riberry Confit (*Please see notes)

  • A dash of Wattleseed Extract (*Please see notes)


  • 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.


*Riberry Confit can be purchased at:

*Wattleseed Extract can be purchased at:

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