Are you ready to summer?Read More
Happy (sort of) Monday!
We’re just edging slowly into this week with pretty drinks in hand and burgers on the grill.Read More
I think we have talked before about how fickle I can be when it comes to “favorite things”. This spring my obsession has gone in an unexplored direction - lavender. The color, the fragrance, the taste; I’m loving every bit of it.
So far I have collected a charming bag, bedizened barrettes, nail polish (which I’m wearing to death) and a lavender candle.
I turned my obsession into pancakes. A perfect marriage with lemon and honey as the maid of honor and best man.
Lavender and lemon zest gets pressed into sugar, this releases all the essential oils and makes our sugar an aromatic flavor town.
These pancakes aren’t maple syrup kind of pancakes. These pancakes like to be served alongside a drizzle of warm honey - oh, and black coffee.
Happy Monday. Eat your obsessions.
Lemon Lavender Pancakes
serves 2 (or one really hungry breakfaster)
-1 cup flour
-1/3 cup sugar
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon kosher salt
-2 tablespoons melted butter (plus extra for cooking)
-1 cup buttermilk
-2 teaspoons lemon zest
-1/2 tablespoon minced lavender
Sift together flour, baking powder, baking soda and kosher salt.
In a small bowl combine sugar, lemon zest and lavender. Using the back of a fork, press the zest and herbs into the sugar. Combine sugar with flour mixture.
In a small bowl combine melted butter, egg, and buttermilk. Whisk into dry ingredients. Do not over-mix!
Heat a buttered skillet to medium heat and ladle in batter in 1/8 cup portions. Cook until the cakes stop bubbling and flip.
Serve with butter and honey. Enjoy!