Lavender Pancakes
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.
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Lavender Pancakes
Ingredients
- 1 ½ cups milk
- 2 tablespoon white vinegar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¼ cup granulated sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon dried lavender buds, finely chopped
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- 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 ¼ 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.
Great recipe. But I had to add approx 1/4cup water to thin out the batter.
I throw out the first two pancakes I did bc they were way too thick and couldn't cook all the way through without overcooking the outside. (I also didn't get the bubbles bc it was way too thick at first.)
I rarely cook with lavender but I'll be trying these pancakes for sure! So delicious!
It's the best!!
Wow what a yummy and different idea for breakfast!
So good!
I have never tried cooking with lavender but this pancakes look GORGEOUS. Love the addition of whole wheat flour to make them healthier!
Cooking with lavender is a game changer 😉
The name sounds superior. Love the healthy wheat flour option to this soft and fluffy Breakfast treat. Presentation yum.
Thank you!!
Loved how delicate these pancakes tasted! So perfect and easy to make!
They are so good!! Thanks 😉
I need to start doing this when I start getting busy in the mornings. I would love to have some pancakes in the morning. hehe.
p.s. i`m also jealous of those creative people on pinterest!