Wattle Seed Pikelets  

1 x 8cm enamel mug* of Qualabert IndigiScran wattle seed flour
1 x 8cm enamel mug of wholemeal self-raising flour
2 x large eggs
1 x tablespoon of raw sugar
2 x tablespoons of bush honey e.g. Red Gum or Leatherwood
1 3/4 x 8cm enamel mugs of dairy or soya milk
2 x tablespoons of butter
1 x heaped teaspoon of bicarbonate of soda

Beat together eggs and sugar in a mixing bowl. Sift together wholemeal self-raising flour and Qualabert IndigiScran Wattle Seed Flour. Melt together butter and honey in a saucepan, stir in milk until warm and mix in bicarbonate of soda. Add alternately the flour and milk to the beaten egg in the mixing bowl and beat until smooth. The batter can be used immediately or allowed to prove, and will keep (covered and refrigerated) for several days. The batter will thicken on standing and will require beating in more milk or water after proving to achieve the right consistency.
Spoon out batter onto a hot greased or teflon-coated griddle, pan or barbeque plate and cook both sides until brown. Butter and serve.

* 8cm enamel mug is about 350mL


© 2006 Qualabert IndigiScran Wattle Seed Flour