Lemon Myrtle and Pistachio Breakfast Pancakes

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

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

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.

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