Go Back
–+ servings

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.
Print Recipe Pin Recipe
Servings 20 -30

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!