Hayden Quinn

Breakfast · Vegetarian

8 July 2023

Pancakes with Maple & Wattleseed Syrup

This could become your new favourite pancake recipe. Light and fluffy and served with the most delicious syrup showcasing native wattleseed, which has a coffee-like flavour; a welcome addition at breakfast time! A handy tip for cooking pancakes if you’re after that even, golden colour is to cook them without butter or oil. A little tricky to master, but will give you that impressive, look.

Makes
8
Prep
10 mins
Cook
15 mins
Difficulty
Easy
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Pancakes with Maple & Wattleseed Syrup, recipe by Hayden Quinn

Ingredients

Syrup

Method

  1. Add the flour, sugar and bicarbonate of soda to a mixing bowl and whisk to combine. Add the buttermilk, egg and vanilla and whisk until smooth. Pour in the melted butter and whisk once more.
  2. Heat a dry frying pan on low. Cook the pancakes for 1–2 minutes on each side and keep warm.
  3. To make the maple and wattleseed, melt the butter in a pan and gently fry the wattleseed for around 30 seconds. Add the maple syrup and a pinch of salt and reduce briefly until slightly thickened and smooth. Pour into a heatproof jug.
  4. Serve the pancakes with hot syrup and your favourite extras.

Notes

You’ll find wattleseed at specialist native food suppliers.

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