Recipe: Lemon Myrtle and Berry Pancakes

Ready in 20 minutes

Makes 4-6 pancakes

An Australian native take on a breakfast classic. 

Ingredients:

• 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

Method:

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.

Tips:

• You may need to grease pan with butter between batches.
• Lemon Myrtle Kakadu Plum Powder can be purchased from www.kakaduplumco.com