Floral Fusion: Lavender Lemon Poppy Seed Pancakes

Today’s Unique Creation: Lavender Lemon Poppy Seed Pancakes

Hello, foodies! Today I’m excited to share a new recipe that combines the floral notes of lavender with the citrusy zing of lemon in a fluffy pancake batter. This dish is perfect for a leisurely weekend brunch or a special morning treat.

Ingredients:

• 250g all-purpose flour
• 50g sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 300ml milk
• 1 egg
• 50g butter, melted
• Zest of 1 lemon
• 2 tbsp poppy seeds
• 1 tbsp dried lavender

Kitchen Tools:

• mixing bowl
• whisk
• griddle
• spatula
• measuring cups

To start, combine the flour, sugar, baking powder, salt, poppy seeds, and dried lavender in a large mixing bowl. Whisk together to evenly distribute the ingredients. In a separate bowl, whisk together the milk, egg, melted butter, and lemon zest.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay. Let the batter rest for about 5 minutes to allow the flavors to meld together.

Heat a griddle or non-stick pan over medium heat and lightly grease with butter. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes until golden brown.

Serve the lavender lemon poppy seed pancakes warm with a drizzle of maple syrup and a sprinkle of fresh lavender flowers for a beautiful and fragrant touch.

This recipe yields approximately 12 pancakes, with each serving weighing around 60g. One serving of these delightful pancakes is approximately 150 calories.

One unique tip for these pancakes is to infuse the melted butter with dried lavender before adding it to the batter. This extra step enhances the floral flavor and aroma of the pancakes.

I hope you enjoy making and savoring these lavender lemon poppy seed pancakes as much as I do. Feel free to customize the recipe with your favorite toppings or additions. Happy cooking!