These were epic. A generous stack of fluffy buttermilk pancakes topped with zingy lemon curd, fresh raspberries and a gingerbread crumb. The dish was supposed to come with icecream, but even as an unabashed sweet-tooth, I couldn’t quite stomach icecream for breakfast so I asked them to swap it out for their Greek yoghurt. Now I don’t want to be a backseat chef, but if I were them, THIS is how I’d be serving the dish. The yoghurt was deliciously sour - a perfect foil to the sweetness of the pancakes whilst still providing that creamy element and a more breakfasty feel. A top notch pancake breakfast. Am I saying you should fly to Sydney and drive the 5-odd hours out to Dubbo for these pancakes? Maybe!