1 minute read
Lemon myrtle pancakes
The Ingredients
1.25 cups SR Flour 1.5 Tbsp Sugar 0.5 tsp Salt 0.5 tsp Baking Powder 0.5 tsp Bi-Carb Soda 1 tsp Lemon Myrtle (ground) 1.5 cups Butter Milk 50g Butter 1 Egg Yolk 1 Egg White
Makes 4 to 5 pancakes
Combine all dry ingredients and stir until combined. Melt butter and add to butter milk and briefly stir into dry ingredients (lumpy is good!) Stir in egg yolk, until just combined. Fold in egg white. Do not over stir. Lumpy is still good!) Cover and allow to rest in fridge for 15 to 30mins Pre-heat pan on medium/low heat and cook pancakes until golden on each side.
Serving Suggestions
Smother in Lemon Myrtle syrup, fresh fruit and Lemon Myrtle yoghurt
Lemon Myrtle Syrup: 2 tsp ground Lemon Myrtle Leaf 2 cups Boiling Water 1.5 cups Sugar Add lemon myrtle leaf to boiling water. Allow to cool in the fridge. Strain out the leaf and transfer liquid to a saucepan and bring t o a simmer. Add 1 .5 cups of sugar and stir until dissolved. Continue to simmer for 15 to 20 mins. Allow to cool and thicken slightly.
Lemon Myrtle Yoghurt: 1/4 tsp ground Lemon Myrtle Leaf 1/4 cup Lemon Myrtle Syrup 1 cup Greek Yoghurt Add lemon myrtle leaf and syrup to 1 cup of Greek yoghurt and thoroughly stir.
27 MAY – 3 JUNE
