Choc wattleseed pancakes

An easy but decadent pancake recipe that is packed with Australian flavour.

INGREDIENTS

Pancakes

• 3 eggs
• 250ml milk (cow or soy)
• 1 & 1/2 tablespoons caster sugar
• 1 teaspoon wattleseed
• 1/2 teaspoon cinnamon powder
• 1 tablespoon NOIR chocolate powder*
• 1/4 teaspoon salt
• 150gm self-raising flour (1 cup)
• 1 teaspoon baking powder
• Honey to serve.
  *You can use an alternative dark chocolate powder

Bush mint berries topping

• 1 punnet strawberries, topped
• 1 punnet raspberries
• 1/2 teaspoon peppermint gum
• 1 tablespoon sugar

Cream

 METHOD

1. Whip the cream with spices and sugar, set aside in the fridge until you serve.
2. In a bowl, whisk all the pancake ingredients until just combined. Rest in the fridge for 30 minutes.
3. Combine berries in a non-stick pan or saucepan, add a dash of water and sprinkle in the sugar and peppermint gum. Gently heat until softened & a little juicy and the sugar has melted. Set aside to serve.
4. Cook your pancakes evenly on both sides.
5. Serve the pancakes with a spoon of whipped cream on top, spoon over the berries with some juice and finish with a drizzle of honey