Dreamy Rosemary Citrus Pancakes

Discovering the Dreamy Delight of Rosemary Citrus Pancakes

Today, I’m excited to share a recipe that brings me back to lazy Sunday mornings spent savoring the simple joys of homemade pancakes. With a unique twist of rosemary and citrus, these pancakes are a delightful treat for any occasion, adding a burst of fresh flavor to a classic dish.

Ingredients:

• 200g all-purpose flour
• 10g baking powder
• 30g sugar
• 5g salt
• 1 tbsp fresh rosemary, chopped
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 250ml milk
• 1 egg
• 30g butter, melted
• for cooking

Kitchen Tools:

• mixing bowl
• whisk
• grater
• skillet
• spatula

To start, combine the flour, baking powder, sugar, salt, rosemary, orange zest, and lemon zest in a mixing bowl. In a separate bowl, whisk together the milk, egg, and melted butter. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined.

Heat a skillet over medium heat and lightly grease with vegetable oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute until golden brown.

Serve the rosemary citrus pancakes warm, topped with a drizzle of honey or maple syrup for a delightful combination of flavors. The fresh aroma of rosemary and citrus adds a unique twist to this classic breakfast dish, making it a memorable treat for you and your loved ones.

The approximate total weight of the cooked dish is 600g, with 4 servings. Each serving weighs around 150g, with an estimated calorie count of 250 per serving.

Clever Tip:

For an extra burst of citrus flavor, try adding a tablespoon of freshly squeezed orange juice to the batter before cooking. This will enhance the citrus notes and bring a bright zing to each bite.

I hope you enjoy whipping up these rosemary citrus pancakes as much as I do. Feel free to experiment with different herbs and citrus fruits to make this recipe your own. Happy cooking!