Lemon Myrtle and Pistachio Breakfast Pancakes

0 out of 5 stars (based on 0 reviews)

Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Breakfast

Lemon Myrtle and Pistachio Breakfast Pancakes bring a unique twist to your morning routine. Originating from the fusion of native Australian ingredients with classic breakfast fare, these pancakes boast a delightful citrusy aroma and a nutty crunch. The lemon myrtle offers a subtle hint of lemon combined with herbal notes, while the pistachios add texture and richness. Perfect for those who enjoy a refreshing start to their day, these pancakes are a favorite for their balance of flavors and wholesome ingredients. Enjoy them with a drizzle of honey or a dollop of yogurt for a complete breakfast experience.

Ingredients

Serving Size:

Flour – 2 Cups
Baking Powder – 2 Tsp
Sugar – 3 Tbsp
Lemon Myrtle – 1 Tsp
Milk – 1.5 Cups
Egg – 1 Piece
Butter – 3 Tbsp
Pistachio – 0.5 Cups
Salt – 1 Pinch
Vanilla Extract – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

15 Grams

Total Fat

7 Grams

Saturated Fat

55 Mg

Cholesterol

180 Mg

Sodium

45 Grams

Total Carbohydrates

2 Grams

Dietary Fiber

10 Grams

Sugars

8 Grams

Protein

Directions

Step 1

In a large bowl, mix the flour, baking powder, sugar, lemon myrtle, and salt.

Step 2

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.

Step 3

Pour the wet ingredients into the dry ingredients, stirring gently until just combined.

Step 4

Fold in the pistachios, ensuring they are evenly distributed in the batter.

Step 5

Heat a non-stick skillet over medium heat and lightly grease with butter.

Step 6

Spoon 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.

Step 7

Serve warm with your choice of toppings like honey or yogurt.

Reviews

There are no reviews yet. Be the first one to write one.

Lemon Myrtle and Pistachio Breakfast Pancakes

Categories :

Ingredients

Nutrition