Pancakes 2 - Auberge French Lavender
- 71 g butter (melted and allowed to cool slightly)
- 225 g Flour (Plain)
- 1 T Sugar (Brown)
- 1/2 t ground dried lavender flowers
- 1/4 t salt
- 1 T baking powder
- 1 t baking powder
- 2 eggs
- 1 c milk
- 1 t vanilla extract
- butter (or cooking spray, to grease pan)
- lavender honey (to serve)
- cream (to serve)
- butter (to serve)
- fruit (to serve)
Melt butter, and set aside to cool somewhat.
In a large bowl, mix together all dry ingredients. Add the milk, eggs, and vanilla extract, and whisk until well-combined. Whisk in the melted butter until the batter is thick and very smooth.
Heat a frying pan or griddle over medium heat, and spray with cooking spray or grease with a knob of butter. Spoon the pancake batter onto the griddle or pan in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up. Flip pancakes with a spatula, and cook for a few seconds more on the second side. Check underneath for a golden brown color - if they are too pale, keep cooking them a bit longer.
When they are done, remove them from the griddle/frying pan and place on a large heat-proof plate in the oven to keep warm. Continue until all the batter is used.
Top with lavender honey and cream, or butter and honey. Great with fruit also!
SJ Note 24 Feb 2011: Very tasty! Fluffy - likely would have been better if I hadn't been in a hurry. Definitely a keeper.