Brown sugar pancakes with figs and quark


Brown sugar pancakes with figs and quark

There’s a wonderful fig tree growing in the chook yard at my Grandpa’s house. Back in the day my grandparents used to bottle fruit but more recently, Grandpa took to simply packing it up and freezing it. I was surprised to see how fat the figs on the tree were and longed to be able to pick them. Alas, I won’t be there when they ripen. Imagine my excitement when I discovered some figs in Grandpa’s freezer! I bought a tub home with me and served them atop these delicious brown sugar pancakes with some organic quark from Tasmania’s Elgaar dairy. I had heard of Elgaar, and was keen to try some of their produce. Quark is a fresh cheese. I’d describe it as a cross between yoghurt and ricotta. The slight tang is a wonderful contrast to the sweet figs.

Serves 2

1 cup self raising flour
2 pinches baking powder
2 tablespoons brown sugar
1 egg
3/4 cup (approx.) milk
1 tablespoon melted butter
butter, additional
1/2 cup cooked figs
1/4 cup quark

Combine the flour, baking powder and sugar in a mixing bowl. Make a well in the centre and crack in the egg. Add some of the milk and gradually incorporate the flour from the outside of the well. Add the melted butter and continue to incorporate the flour and milk. You want a thick batter.

Melt a little additional butter in a frying pan over a medium high heat. Pour a ladle of batter into the hot pan and cook until bubbles rise to the surface and the underside is golden brown. Flip the pancakes and cook till golden on the other side. Serve in a stack with the figs and a dollop of quark.

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