Lavender adds a sweet, floral note to these light & fluffy blueberry pancakes.
Author:Cathy Speronis
Ingredients
1 1/3 cups all-purpose flour
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 tsp. organic lavender, ground or crushed
½ tsp. salt
1 1/4 cups milk, warmed
2 Tbsp. unsalted butter, melted
1 egg
3/4 cup Wild Maine Blueberries, fresh or frozen, defrosted
Instructions
Preheat griddle.
Place the egg in a small bowl of hot tap water to warm.
Combine all of the dry ingredients in a large bowl and set aside.
In a medium bowl beat the egg and gradually whisk in the melted butter and warmed milk.
Add all of the wet ingredients to the dry ingredients and mix until just combined.
Season griddle with some oil and pour the pancakes. Sprinkle 2 tsp. of the blueberries evenly onto each pancake. When bottoms are golden flip and continue cooking pancakes until puffed and golden brown on second side.