Lavender Pancakes and snowflakes

This is the third weekend in a row when I've had lavender for brunch. First it was lavender bread, then Lavender waffles and now Lavender pancakes. Hey, that is what happens when a girl rediscovers her jar of home-grown lavender. I think I have shown over the past few weeks, that lavender can be a versatile ingredient in the kitchen, especially in sweet treats.

If you have yet to cook or bake with lavender, just keep one thing in mind, Lavender has a very strong flavour especially when dried so please use sparingly. Its a wonderful herb, almost magical - both for scent and flavour. Lavender not only stimulates the appetite, it raises the spirits and right now, I am appreciating lavender more as my work life situation is not the most happiest at the moment. The flecks of lavender flower buds also make dishes look very pretty. This I think can only make you smile!
This is what my tiny garden plot looks like from my flat window. I had plans yesterday to do a bit of gardening, tidying up and harvesting the last of my beetroot and chard, but I can't even see them for all the snow. The snow is falling quite heavy as I type.
The last of the red cooking apples still hanging on strong look like Christmas baubles. The birds are appreciating them. We had some Waxwings (I like to call them punk birds because of their hair-do) fly over, but they didn't stay long.

I am submitting these Lavender Pancakes to Anh of A Food Lover’s Journey for this week’s Weekend Herb Blogging (WHB) Number 261. WHB as it is fondly known, is overseen by Haalo from Cook (almost) Anything and was an idea initiated by Kalyn of Kalyn’s Kitchen. This is a wonderful food event for bloggers to showcase recipes or informative posts about cooking with herbs or unusual plant ingredients.

If you don't fancy making some Lavender pancakes, please check out my other Lavender recipes. I am sure you will find something to inspire you.

Lavender Pancakes
Makes 4 - 6
Ingredients
125g plain flour
Pinch of salt
1 free range egg
250ml milk
1/2 teaspoon edible lavender
Sunflower oil for frying
Method
Pour the milk into a measuring jug and add the lavender to it for the flavours to infuse, about 10 -15 minutes should be good. Sift the flour and salt into a mixing bowl. Make a crater in the middle of the flour and break in the egg. Pour in half of the lavender infused milk and start to mix the egg and milk with a balloon whisk, whisking in the flour from the edges a little at a time. Add the rest of the milk and keep on whisking until there are no more lumps of flour.
Put the frying pan on the hob and heat. Add about a tablespoon of oil to the pan, and swirl it around the pan. When the oil is hot, pour in a ladle or so to cover the pan, tilt the pan so the batter covers the base. As the pancakes sets, loosen the edges with a palette knife of a spatula. Flip the pancake over and cook for a few seconds on the other side. Serve immediately.