Wattle Seed and Quandong Pancakes with Lemon Myrtle Syrup
Fluffy pancakes flavored with roasted wattle seed and topped with sweet-tart quandong compote, finished with a fragrant lemon myrtle syrup. This australian-inspired breakfast ready in about 35 minutes layers all-purpose flour, baking powder, ground roasted wattle seed into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp ground roasted wattle seed
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 cup quandong fruit (fresh or frozen)
- 1/3 cup granulated sugar
- 1/2 cup water
- 3 whole leaves lemon myrtle leaves
Instructions
- Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 2 tbsp ground roasted wattle seed, 2 tbsp brown sugar, and 1/4 tsp salt until well combined.
- Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk and 3 tbsp melted unsalted butter. Pour the wet ingredients into the dry and gently mix until just combined; some lumps are fine.
- Step 3: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes until golden and cooked through. Keep warm.
- Step 4: Meanwhile, in a small saucepan, combine 1 cup quandong fruit, 1/3 cup granulated sugar, and 1/2 cup water. Bring to a simmer over medium heat and cook for 8-10 minutes until the fruit softens and the syrup thickens slightly.
- Step 5: Remove the saucepan from heat, add 3 whole lemon myrtle leaves, cover, and steep for 10 minutes. Remove the leaves before serving.
- Step 6: Serve the pancakes stacked, topped generously with the warm quandong compote and drizzled with the lemon myrtle-infused syrup.
Frequently asked questions
How long does Wattle Seed and Quandong Pancakes with Lemon Myrtle Syrup take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Wattle Seed and Quandong Pancakes with Lemon Myrtle Syrup?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Wattle Seed and Quandong Pancakes with Lemon Myrtle Syrup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wattle Seed and Quandong Pancakes with Lemon Myrtle Syrup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wattle Seed and Quandong Pancakes with Lemon Myrtle Syrup?
Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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