Auberge French Lavender Pancakes With Lavender Honey

Our own Auberge de la Fontaine Lavender Pancakes - these are made with home-grown organic lavender flowers from our garden here in SW France, where we often serve them for breakfast! They also make a very elegant dessert when served with cream and fruit - I sometimes serve them with Rosy Rosé Berries: Strawberries and Raspberries in Wine. If you cannot get hold of culinary lavender, these pancakes are just fine if served with the lavender honey, butter and/or cream and fresh fruit.

• Ready In: 20 mins
• Serves: 4-6
• Yields: 12 Pancakes

Ingredients

• 8  ounces plain flour
• 1  tablespoon brown sugar
• 1⁄2 teaspoon  powdered  dried lavender flowers
• 1⁄4 teaspoon salt
• 4  teaspoons baking powder
• 2  eggs
• 1  cup milk
• 1  teaspoon vanilla extract
• 5  tablespoons butter, melted and allowed to cool slightly
•  cooking spray or  butter
•  lavender honey, to serve
•  cream, to serve
•  butter, to serve

Directions

1. In a large bowl, mix together all dry ingredients together.
2. Add the milk, eggs and vanilla extract and whisk until well combined.
3. Whisk in the melted butter until the batter is thick and very smooth.
4. Heat frying pan or griddle over medium heat, and spray with cooking oil spray or grease with a knob of butter.
5. Spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up.
6. Flip pancakes with a spatula, and cook for a few seconds more on the second side.
7. Check underneath for a golden brown colour– if they are too pale, keep cooking them a bit longer.
8. When they are done, remove them from the griddle/frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used.
9. Makes about a dozen pancakes.
10. Top with Lavender honey and cream, or butter and Lavender honey.
11. Great with fruit also!