Lemon Myrtle Pancakes April 2, 2015 22:56

 Recipe By: Lee Etherington
Serves 4
Scrumptious for brekkie or brunch, especially after a big night out! Make piklets and freeze for an aromatic morning tea at work. These Lemon Myrtle pancakes are perfect topped with our Lilli Pilli Conserve.


1 tbs Lemon Myrtle

250ml milk

1 egg

1 cup self raising flour

3 tbs sugar

1/2 tsp bi carb soda

Pinch of salt

 Butter for frying


Whack all ingredients in your mixer and set on high for about 3 minutes until the mix is smooth and bubbly, alternatively wisk until lumps are gone.

Wipe frypan with butter over medium heat. Pour dollops into a thick based frypan over medium-low heat, flip each pancake. Aafter bubbles have risen and popped and the bottom is golden brown. Serve with our Rainforest Plum Coulis with Vermouth for something out of this world or with your favourite icecream, maple syrup etc.  Garnish with fresh leaves from your tree at home. YUM!

Tip: This batter will be fine to use the next day and the lemon myrtle flavour will get stronger overnight too.