Wattleseed Pancakes with Lemon Myrtle Syrup

Instructions

1. 1

   For the syrup, combine sugar, water and lemon myrtle in a small saucepan. Bring to the boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved and the syrup has thickened slightly. Strain and set aside.

2. 2

   For the pancakes, sift flour, sugar and wattleseed into a bowl. Make a well in the centre.

3. 3

   In a separate bowl, whisk together milk and egg. Pour into the dry ingredients and whisk until just combined.

4. 4

   Heat a lightly greased non-stick frying pan over medium heat. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes each side, until golden.

5. 5

   Serve pancakes drizzled with lemon myrtle syrup.