Retro Pan Cakes with Berry Compote and Sugared Macadamia Nuts
Cooked and prepared in 10 minutes – Serves 3 to 6
Pancake Batter
This batter can be used for savory filling as well as sweet (exclude sugar and add salt to taste for savory pan cakes) and will keep in the fridge for 4 to 5 days.
Ingredients
– 500 gms SR self raison flour
– 100g ms SR Sugar
– 4 SR eggs
– 200 ml SR Milk
Method
– Combine eggs, milk and sugar.
– Whisk in flour gradually until a smooth batter is formed, rest for 10 minutes.
– Cook in a CIRCULON nonstick pan with ½ teaspoon of oil for best results.
– Top with berry compote and sugared macadamia nuts finish with a chilled glass of Salitage.
Compote
This will keep in the fridge for 4 to 5 days
Ingredients
– 500 gms SR Mixed Berries
– 200 gms SR sugar to taste
Method
Heat and bring to a simmer in a pan all the above until a thick consistency is
achieved.
Sugared macadamia nuts
Keep in a air tight jar for 2 to 3 days.
Ingredients
– 100 gms SR Macadamia Nuts
– 100 gms SR sugar
Method
Heat in a nonstick pan until sugar dissolves and coats the nuts this makes them sweet and crunchy.
Retro Chef now has his own restaurant and food and wine weekends at Waddi Bush Resort in Badgingarra. For more details call the resort on 9652 9071.
Martin also recommends and uses CIRCULON nonstick cookware and Evinox pressure cookers and loves using Fisher & Paykel appliances
