Saturday, July 13, 2013

Lavender Blueberry Pancakes

There aren't many things as comforting as pancakes in the morning. Here we make one of our favorite comfort foods even more comforting with the addition of dried lavender [happy sigh]. Lately I've been adding dried lavender to muffins, scones, and now, pancakes. Once you get your hands on some dried lavender, add only enough to fit your taste buds. Some of us like the fragrant herbal flavor much more than others.

Served up with Greek yogurt and golden raspberries.

You can opt to leave the blueberries out, or swap them for bananas or even chocolate chips. Whatever you fancy. Once you're comfortable with the basic recipe you can adjust the sugar, milk, and spices without fail. Just don't forget the lavender and pure maple syrup!

Lavender Blueberry Pancakes
Makes 10-12 pancakes

1 c. flour
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1 T. flax seed, ground
pinch of salt
1 t. cinnamon
3/4 - 1T. dried lavender (adjust to your tastes)
1 c. buttermilk
1 t. vanilla
1 egg
1 c. fresh blueberries

Heat a skillet over medium heat.

Combine flour, sugar, baking powder, baking soda, flaxseed, salt, cinnamon, and lavender in a bowl. Whisk in buttermilk, vanilla, and egg just until combined. Batter should be lumpy. Fold in blueberries.

Grease skillet with butter or cooking spray. Pour about 1/4 cup of batter into circles on your pan. Cook until bubbles form and pop in your pancake and sides stiffen. Flip and cook other side. Serve hot with maple syrup. Happy day.

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