Recipe time!
This is my own recipe, and it's a small batch (about two pancakes) of lavender pancakes with lemon syrup. I'm usually pretty lazy in the mornings, but I often like a pancake or more extravagant breakfast than just granola on the run. So I prepare the batter at night, so all I need to do in the morning is cook them and eat! Wonderful way to start the day :)
Ingredients:
Syrup:
1/4 C Sugar
2 Tbsp Water
Juice of half a lemon
Some orange zest (optional)
Pancakes:
1/4 C Flour (All-purpose)
1/2 Tbsp Brown Sugar (Caster will do also)
1/2 Tsp Baking Powder
Loose Tsp of Lavender
Some orange zest (optional)
Pinch of Salt
1/4 C Milk
1/2 Tbsp Vegetable Oil, or butter
A heaping tsp Vanilla Yogurt (Think 1/4 of an egg's size)
and oil or butter for the pan, if using non-stick
Start with preparing the syrup. Get a small saucepan and bring the water and sugar to a boil, making sure never to stir the mixture but swirl it in the pan.
Once the sugar water is boiling, add the lemon juice. Bring that down to a simmer for about 5 minutes, until it can coat the back of a spoon.
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| Tip: I dried out these orange peels a little while ago and have them stored in case I ever need or want a small amount of orange zest. At this point, pour very carefully into a jar or small container and let cool without a lid.  And now for the batter. Get two small bowls out. In one bowl, mix the flour, sugar, baking soda, salt and the orange zest. Chop the lavender buds as finely as you have patience for, and mix them in the bowl with the dry ingredients. In the other bowl, mix together the milk, yogurt, and oil. If you are preparing for the next morning, cover the wet ingredients bowl and place in the fridge. The dry ingredients can be covered and left at room temperature with the syrup.
 The next morning, mix together the wet and dry ingredients and thinly coat a pan with oil (or use non-stick) and heat on medium-high heat.   Cook on one side until you see bubbles popping on the surface, and flip. You'll want to turn the heat down slightly at this point so the middle of the pancake gets cooked well. Then, flip them onto your plate, cut up some fruit if you'd like, and drizzle the lemon syrup over the pancakes. You can save the rest of the syrup for another time in the fridge, and when ready to use again, let it get to room temperature on its own. And eat! |
