I have had this idea knocking (hopping?) in my head for a while. I’ll stop with the bad puns and say that this is a take on flap jacks – instead of the usual pancakes, it’s made using emu and kangaroo meat, thus it’s a flap hop. Geddit?
I bought this gluten-free buttermilk pancake mix during my last trip to Sydney and haven’t used it. I could have made our own pancakes from scratch but since it was a Sunday morning, I thought I’ll just shake this bottle instead. Plus, I wanted to see how gluten-free pancakes made from rice/tapioca flour and potato starch stacks up with the real deal.
You will need:
- Buttermilk pancake mix
- Emu jerky
- Kangaroo jerky
- Dark chocolate buttons for baking
- Wildberry jam
I got the wildberry jam (or jelly, as Mel would call it) from an import grocery shop here a while ago – it’s a mixture of strawberries, blueberries and blackberries made by Hank’s Jam (also of Australian origin) and thought it’ll go well as an acidic counter-balance to the dark chocolate sauce.
I did a few test batches of the buttermilk pancakes before finally settling on a size I wanted. Just before one side is done I inserted pieces of the emu and kangaroo jerky into the still-bubbling pancake mix.
My better half also set up a bain-marie for melting the chocolate buttons. Keep in mind that when melting chocolate, the boiling water should never touch the bottom of the receptacle you put the chocolate buttons in. These are high quality dark chocolate buttons meant for baking – you can find them in any bakery provisions store. I also put in a dab of butter.
After my buttermilk pancakes have set with the emu and kangaroo jerky inside, I flipped them over to brown the other side and added a smear of dark chocolate sauce on it.
My dear also cut up some kiwifruits, which I added into the “crater” where I started the chocolate smear from.
It was a very delicious breakfast that we made yesterday morning – I would have liked some sunny-side up eggs with it too but the kangaroo and emu jerky added that savory taste and the sweetness of the dark chocolate is balanced by the wildberry jam. 🙂