Does this ever happen to you: you notice that you have spent almost your whole day just browsing Pinterest and getting nothing done? Well that was my day today.
There are some pretty creative people out there, and I’m getting Pinterenvy… yeah that’s right.. I just made that word up. It’ll be a thing soon, tell the world.
Since I have been seeing a lot of lavender recipes lately, I thought: Hey! I like trying new things! Why not try putting some dried flowers into my food. Everyone else is doing it! (which is why I feel the pressing need of making something pumpkin soon. I see it everywhere!!)
And it turns out, I really like it in pancakes! It adds a certain je ne sais quoi.
Even though I ate 6 of these bad boys, this recipe makes a lot. And since I hate wasting food, I do what I always do with extra pancakes. I cool them on wire racks:
Put them in a freezer bag and toss them in the freezer…
So that I can toast them in the toaster for a quick and easy breakfast for the next few mornings!
I’ve got to say, I don’t know if I like the fresh pancakes or the frozen ones better. The fresh ones are soft, and fluffy throughout and can soak all the butter and syrup that you can slather on them. But the frozen ones…they are toasty on the outside and soft on the inside, which makes the pancakes all the more exciting.
Whichever way you enjoy pancakes, having some lavender in your breakfast will give you a little taste of summer before you venture into the cold, autumn day.
These soft and fluffy Lavender Pancakes are made with whole wheat flour. These make the perfect breakfast recipe, and are great frozen.
- 1 1/2 cups milk
- 2 Tbsp white vinegar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp dried lavender buds, finely chopped
- 2 large eggs
- 1 tsp vanilla extract
In a small bowl, combine the milk and vinegar, and let stand for at least 5 minutes to “sour”.
In a medium bowl, mix together the flours, sugar, baking powder, salt and lavender until fully combined.
Whisk in the eggs and vanilla into the “soured” milk. Slowly pour the wet ingredients into the dry ingredients, and mix until fully incorporated.
Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Cook the other side until it is golden.