Wattleseed Buttermilk Pancakes

Who doesn't love pancakes! If there ever was a crowd pleaser, pancakes are up there with the best. And Wattleseed Buttermilk Pancakes are even better - truly, would we lie to you? The wattleseed adds a delicious flavour and the buttermilk makes the texture so light . And you can make them any size or shape you want and add any topping you like. We've gone for caramalised banana topping !


2 cups plain flour

2 teaspoons baking powder

¼ teaspoon salt

1 tablespoon sugar, optional

2 eggs

1 ½ to 2 cups buttermilk

1 tablespoon wattleseed, added to 1 tablespoon boiling water and cooled to room temperature

2 tablespoons melted and cooled butter  

unmelted butter for cooking, or use neutral oil – but butter makes them taste divine!


For Caramalised Banana Topping

2 good, firm ripe bananas, sliced across into small rounds

2 tablespoons brown sugar

150g unsalted butter 

a dash of dark rum - entirely optional


In a bowl, mix together dry ingredients.

Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.

When the batter is at the right consistency, finally add in the moistened wattleseed grounds and stir through well. Let the batter rest for half an hour if possible.

Heat a large frying pan over medium-low heat.

Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto the frying pan, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.

It’s a good idea to always have kitchen paper at hand and wipe out the pan between batches as the butter can become quite brown and discolour the pancakes.

Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

To make the caramalised bananas, melt the butter and the brown sugar together , over a low to medium heat until it begins to bubble. 

Add the sliced banana and let it cook in the light caramel syrup, turning with a spatula from time to time. Cook until the bananas a meltingly caramailsed and soft and a thick syrup has formed.

Stack 3 or 4 pancakes and top with the caramalised bananas and serve while hot.

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