| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 305 | 9g | 5g | 48g |
| sugars | fibre | protein | salt |
| 12g | 2g | 7g | 0.41g |
If you’re looking for a fruit-based breakfast treat that brings a burst of flavor and a touch of sunshine to your morning, look no further. Meet my latest creation: the Lemon Myrtle Pancakes with Maple Syrup. This dish is a zesty twist on the traditional American pancakes and an ode to my love for exploring unique flavor profiles. I can’t wait to share more about why I adore this recipe!
Italian Roots in a Stack of Pancakes
While the pancake is a classic staple of American breakfasts, the inclusion of lemon myrtle adds a unique spin that calls to mind my Italian heritage. As a child spending time in my Nonna’s kitchen, I was always fascinated by her ability to use the simplest ingredients to create unforgettable flavors. Lemony desserts were one of her specialties and these pancakes, I imagine, would make her proud.
A Healthy Burst of Flavor
But these Lemon Myrtle Pancakes with Maple Syrup are more than just delicious. They’re also packed with health benefits. For starters, lemon myrtle is rich in antioxidants and an excellent source of calcium. The lemon zest and juice in the recipe offer a wealth of vitamin C, a key player in boosting our immune system. By choosing to add the optional blueberries, you’re incorporating another superfood high in antioxidants and fiber. So you can indulge without guilt in these golden, fluffy pancakes!
Before I continue with why I love this recipe so much, don’t forget to check out the many nutritional benefits of blueberries.
The Perfect Addition To Your Feast
In terms of what to serve with these refreshing pancakes, I would suggest sticking to the light and fresh theme. Think a side of crisp bacon, a mound of lightly dressed greens or a bowl of assorted fresh fruits. For a more indulgent twist, try adding a dollop of cream or a spoonful of lemon curd. Or you can keep things simple and drizzle the pancakes generously with real maple syrup. They can also be a sweet addition to a brunch menu, maybe paired with a savory spaghetti carbonara, a nod to my Italian roots.
Whichever way you choose to serve them, be it for a casual Sunday brunch or an elegant breakfast in bed, these Lemon Myrtle Pancakes with Maple Syrup are sure to satisfy your sweet tooth and brighten up your day!
What You’ll Need
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon myrtle, finely ground
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 cup blueberries (optional)
- Maple syrup for serving
Method
Step One
In a large bowl, whisk together the 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Step Two
In another bowl, whisk together 2 cups of buttermilk, 2 large eggs, and 1/4 cup of unsalted melted butter. Add the finely ground lemon myrtle, lemon zest, and lemon juice into the mixture and stir well to blend.
Step Three
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the pancakes tough.
Step Four
If you’re using blueberries, gently fold them into the batter at this stage.
Step Five
Heat a non-stick pan or griddle over medium heat. Pour approximately 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on top of each pancake and the edges look set. Flip and cook the other side until golden brown.
Step Six
Serve the pancakes warm with maple syrup drizzled on top. Enjoy your Lemon Myrtle Pancakes with Maple Syrup, a perfect breakfast treat!
