These fluffy pancakes and stewed Quandong sauce make quite the gourmet dessert that’s rich in colour and flavour.
1 cup plain flour
2 tsp baking powder
1 cup milk
2 tbsp butter, melted 1/2 tsp vanilla extract 1 tsp ground cinnamon
STEWED QUANDONGS AND SYRUP
1 cup dried quandongs, rehydrated, in soaking liquid
1/2 cups of golden caster sugar
4 tbsp dried quandongs
2 tbsp golden caster sugar
Whipped cream to serve
Soak the quandongs in water overnight, or for a few hours at least if you are short on time.
Sift the flour and baking powder into a large bowl, add eggs and milk and mix well. Stir in the vanilla extract, ground cinnamon and melted butter. Leave the mixture to settle while you continue preparations.
Place the quandongs and water in a small saucepan over a medium-high heat and bring to the boil. Reduce heat and simmer for 5 minutes, and then add the golden caster sugar. Continue simmering gently, stirring now and then, until the liquid reduces into a syrup and the quandongs soften.
To make the Quandong Sugar, grind the dried quandongs in a powerful blender or similar to create the dust - aiming for a similar texture to the sugar granules, perhaps a bit less fine. Combine with the golden caster sugar.
Place a touch of butter in a non-stick frying pan over a medium-high heat. When the butter has melted, spoon pancake mix into the pan to the size you desire. Look out for the bubbles on the surface to indicate that the reverse side is cooked, and then flip them over. When cooked, stack the pancakes.
Top the pancakes with the stewed fruit, a spoonful of whipped cream and a sprinkle of Quandong Sugar.
Recipe by: Danielle Quarmby (Daughter of Mike and Gayle Quarmby, founders of Outback Pride)