Wattleseed Pancakes

Wattleseed Pancakes


  • 1 tablespoon Roogenic Wattleseeds
  • 1 1/2 cups milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup caster sugar
  • 25g butter, melted 



  1. Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl and add Roogenic Wattleseeds. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. 
  2. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. 
  3. Repeat with remaining mixture, brushing pan with butter between batches. Enjoy your Wattleseed pancakes.



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