Lavender Pancakes with Lavender Honey
Lavender Pancakes with Lavender Honey are a beautiful and floral twist to your normal breakfast!
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Servings: 6 pancakes
Equipment
- fine-mesh sieve or sifter
- whisk
- silicone or rubber spatula
- griddle or large frying pan
Ingredients
Lavender Pancakes
- 1½ cups all-purpose flour
- 4 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon brown sugar
- 2 teaspoon dried lavender buds (culinary/food grade)
- 1 large egg
- 1¼ cups milk
- 3 tablespoon unsalted butter, melted and cooled
- 2 teaspoon lemon zest (optional)
Lavender Honey
- 1 cup honey
- 2 teaspoon dried lavender buds
Instructions
Lavender Pancakes
- In a large mixing bowl, sift together the flour, baking powder, salt, and brown sugar. Add the lavender buds and whisk to combine everything.
- Add the egg, milk, melted butter, and lemon zest to the dry ingredients and whisk again to mix everything together until you have a smooth batter.
- Heat the griddle over med-high heat. Use non-stick spray or butter to grease the griddle. Once the griddle is hot, pour the batter in the middle to make a 6-8" pancake. Once you see bubbles popping on the surface and all over the pancake, flip it and cook on the other side. Place each cooked pancake in a warm oven while making the rest.
Lavender Honey
- Place the honey in a small saucepan over low heat only to 100°. Remove from the heat and stir in the lavender buds. Allow the honey to cool and steep for at least 20 minutes, more if you can. Strain if desired or serve as is.
Notes
- If you use salted butter, omit the salt.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.