Lemon Verbena Berry Pancakes are a delightful twist on the classic breakfast staple. Infused with the citrusy notes of lemon verbena, these pancakes offer a refreshing aroma that complements the sweet-tart burst of mixed berries. The key ingredients include flour, eggs, milk, lemon verbena leaves, and a medley of fresh berries such as blueberries and strawberries. These pancakes are loved for their light and fluffy texture, with a hint of herbal fragrance that elevates the overall flavor profile. Perfect for a leisurely weekend brunch, they are both satisfying and visually appealing. Pair them with a dollop of whipped cream or a drizzle of maple syrup for an irresistible treat that everyone will enjoy.
Lemon Verbena Berry Pancakes
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 2 Cups
- Baking Powder – 2 Tsp
- Sugar – 2 Tbsp
- Salt – 0.5 Tsp
- Eggs – 2 Piece
- Milk – 1.5 Cups
- Butter – 4 Tbsp
- Lemon Verbena – 0.25 Cups
- Blueberries – 1 Cups
- Strawberries – 1 Cups
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
9 Grams
Saturated Fat
95 Mg
Cholesterol
320 Mg
Sodium
45 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
12 Grams
Sugars
8 Grams
Protein
Directions
Step 1
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2
In another bowl, beat the eggs and mix in the milk and melted butter.
Step 3
Chop the lemon verbena leaves finely and add to the wet ingredients.
Step 4
Combine the wet and dry ingredients, stirring until just combined. Do not overmix.
Step 5
Gently fold in the blueberries and sliced strawberries.
Step 6
Heat a non-stick pan over medium heat and pour batter to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 7
Serve the pancakes warm with additional berries and syrup if desired.
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