This year seems to be going by in a blur – how is it already pancake day? But somehow it is just a few days away, this Tuesday, 13th February, and trust me, you need to cook yourself a big stack of lavender pancakes.
Now I know everybody loves the traditional lemon, currants and sugar, and I’ll definitely be whipping up a stack of those for my hungry hordes. But I’ll also make a batch of these, a grown-up twist on a fluffy American pancake, to enjoy when they’ve all gone to bed.
The pancakes are beautifully soft and take no time at all to cook, and because each one just takes a spoonful of batter, you can make them in batches of four at a time if you have a decent sized pan.
We styled them up with blueberries and sugared cream, but you could try them with almost any soft fruit or ice cream. Lavender goes especially well with lemon, so how about adding a scoop of lemon sorbet, a handful of sliced strawberries and a drizzle of our lavender syrup?
Lavender pancakes with blueberries and cream
These light pancakes made with lavender syrup and dressed with blueberries offer a grown-up twist on a classic dish.
Ingredients:
For the batter
200g plain flour
1tsp baking powder
2 tbsp caster sugar
2 tbsp lavender syrup
1 large egg
300ml milk
To cook
Vegetable oil
To serve
Blueberries
Whipped cream
Lavender syrup
Method
1. Whizz all the batter ingredients together in a mixer.
2. Heat a small amount of oil in a frying pan. Turn the pan to ensure it’s all coated.
3. Drop spoonfuls of the batter onto the hot pan – you want the batter to sizzle a little when it hits the oil.
4.When they begin to bubble on top, flip them over and cook on the other side.
5. Serve with a generous dollop of whipped cream, a sprinkling of blueberries and a drizzle of lavender syrup.
This recipe first appeared in our February newsletter.
