Warrigal Pancakes
This is the family pancakes, with the addition of warrigal greens.Technically these are crepes, really, not pancakes, but we always called them pancakes.
Ingredients
- 120 g oz plain flour
- 60 g Lemonberry Wattle, or plain sugar
- 3 eggs
- 100 g Warrigal Green leaves and stemtips
- 400 ml milk
- Extra milk for thinning if made in advance
- few drops vanilla essence
- pinch salt
- 60 oz melted butter
- Butter or oil for cooking
Instructions
Blanch the warrigals
- Slice warrigals roughly, including the top 10cm of stem. Place in a bowl.
- Pour boiling water on top.
- Let sit for about 2mins.
- Strain the warrigals, discarding the water for the garden.
Make the batter
- Blend the warrigals and milk together until it's a smooth green liquid.
- Mix together flour, sugar, eggs, vanilla essence and salt.
- Add in warrigal milk.
- Melt butter and add to mix.
- Stir well.
- If you're using a blender, you can add all the ingredients in at once and blend until smooth.
- You can store it in the fridge for a few days at this stage, if need be.
- It tends to thicken up as it sits. If this happens, stir well and add more milk until it forms a thin batter.
Make the crepes
- Heat a heavy-bottomed small or medium frypan to quite hot.
- Put in a knob of butter or oil and turn heat down to about 2/3.
- Pour about 2tbsp of batter into the pan. Move the pan to spread the batter to the edges. You want quite a thin crepe.
- When bubbles form, use an egg slice to flip the crepe over.
- Cook another minute or two, until the base has brown crispy bits on it and edges are a bit lacy.
- You may need to adjust the heat for the first few pancakes, until they cook quickly without burning. It should take no more than 2-3 minutes per crepe. You should also not need any more butter/oil after the initial seasoning, as the butter in the crepe itself provides the oil.
- The first pancake or two will always be a bit wonky and undercooked. That's yours to taste-test. They should settle into perfection by pancake #3 or so.
- Keep making crepes until until everyone is full or you run out of batter.
Serve the way you like. Suggestions include:
- Maple syrup (the real stuff) and haloumi or bacon
- Honey or jam
- Davidson Plum syrup
- Sugar (try lemonberry sugar) and lime or lime juice, or finger lime bubbles
- Fresh or stewed fruit or berries, in season.
Notes
It turns out warrigals are surprisingly sweet when blanched and blended. I discovered this when making my warrigal bread rolls, and thought it was worth trying with sweet dishes.
It's a brilliant bright green, tangy and delicious and filling.
Should adapt well to your preferred flour and milk preferences to make it largely gluten- and dairy-free, but have not tested for egg or butter replacements at this stage.
Tried this recipe?Let us know how it was!
