Driftwood Restau­rant

Sunday Tasmanian - Tassie Living - - LOCAL FOOD -

These thick, light and fluffy pan­cakes are made from a fam­ily recipe cre­ated by Driftwood owner Ruth Ghys’ mother. They are cur­rently served three to a stack with ba­nana, honey and ri­cotta cheese ($16). The kids’ ver­sion is two to a stack with ba­nana and maple syrup ($10). The fruit used is al­ways fresh and sea­sonal and the warm weather will soon see the se­lec­tion change to berries and sum­mer fruits. 13 North Ter­race, Laud­erdale

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