Lemon Myrtle & Macadamia Buttermilk Pancakes with Nutella®
Enjoy the magic & indulge in a unique pancake twist with our Lemon Myrtle & Macadamia buttermilk pancakes Lemon Myrtle (Backhousia citriodora) is a beautiful Australian shrub naturally occurring in the wetter coastal areas of northern New South Wales and Southern Queensland.
INGREDIENTS for 6 pancakes
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1 ¼ cups self raising flour
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1 ½ Tbsp Sugar
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¼ tsp Salt
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½ tsp Baking Powder
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½ tsp Bi-Carb Soda
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1 tsp Lemon Myrtle (ground)
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1 ½ cups Butter Milk
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50g Butter
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1 Egg
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Roasted macadamias
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20g lemon zest
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30g Nutella®, 15g per serve (5g per pancake)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Combine all dry ingredients and stir until combined.
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Add the melted butter and the butter milk to the dry ingredients and stir briefly. Lumpy at this stage is good.
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Stir in the egg. It is still good to be lumpy at this stage so do not over stir.
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Cover and let rest for 30 minutes in the fridge.
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Set your frying pan to low/medium heat, then drop dessert spoons of mixture onto the pan and cook until bubbles rise to the surface. Turn with the spatula and cook on the other side until golden brown.
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Spread each pancake with 5g of Nutella®, stack 3 and serve with a scattering of macadamias and optional lemon zest.
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