Wattle Seed Blueberry Hotcake
This is a special hotcake recipe with wattle seeds, a native Australian ingredient that adds a unique nutty and coffee-like flavor. The hotcakes are fluffy and packed with juicy blueberries, creating a delightful blend of sweetness and earthy notes. Versatile enough for breakfast, brunch, or dessert, they can be paired with fresh fruit, honey, ice cream or a dollop of cream. An exotic twist on a classic dish!
Grease <quantity>4</quantity> small/medium skillets with butter and coat with sugar. Set aside
Preheat the oven to <temperature>170<unit>°C</unit></temperature>
Place <quantity>190<unit>g</unit></quantity> of all-purpose flour, <quantity>6<unit>g</unit></quantity> of baking powder, and <quantity>1<unit>g</unit></quantity> of baking soda in a bowl
Sieve the dry ingredients
Place <quantity>110<unit>ml</unit></quantity> of room temperature milk, <quantity>1</quantity> egg and <quantity>25<unit>ml</unit></quantity> of lemon juice in a bowl
Add <quantity>110<unit>g</unit></quantity> of brown sugar, a pinch of salt and <quantity>8<unit>g</unit></quantity> ground wattle seeds
Add <quantity>30<unit>g</unit></quantity> of melted unsalted butter and mix to combine
Add <quantity>35<unit>ml</unit></quantity> of vegetable oil
Add the dry ingredients and <quantity>60<unit>g</unit></quantity> of blueberries, gently folding in well
Divide the batter into the coated skillets
Bake for 15m until a toothpick inserted in the center comes out clean
Unmold in a plate, top with a scoop of your favorite ice cream, garnish with some berries and sprinkle with powdered sugar. The wattle seed blueberry hotcake is ready
Enjoy
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