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Recipe: Lemon Myrtle and Berry Pancakes

Recipe: Lemon Myrtle and Berry Pancakes

Ready in 20 minutes

Makes 4-6 pancakes

An Australian native take on a breakfast classic. 


  • 1 cup Self Raising Flour
  • 5g Lemon Myrtle Kakadu Plum Powder
  • 1 cup Milk
  • 1 tablespoon of Lemon Juice
  • 1 ½ teaspoons of Maple Syrup
  • 1 Egg
  • ½ cup Mixed Berries
  • Butter for frying


  1. Whisk eggs, milk and maple syrup together in a jug.
  2. Sift self raising flour into a large bowl. Mix in the lemon myrtle kakadu plum powder.
  3. Make a well in the centre of the flour mixture, then add the wet mixture. Whisk until combined.
  4. Fold in the mixed berries.
  5. Mix through lemon juice.
  6. Heat a large non-stick frying pan over medium heat. Grease pan with butter.
  7. Using 1/4 cup mixture per pancake, cook pancake for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through.
  8. Transfer to a plate.
  9. Repeat with remaining mixture.
  • You may need to grease pan with butter between batches.
  • Lemon Myrtle Kakadu Plum Powder can be purchased from www.kakaduplumco.com