Description
Zesty Lemon Lavender Pancakes: A Flavorful Delight!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried culinary lavender
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and dried lavender.
- In another bowl, combine the milk, eggs, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Let the batter rest for about 5 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup, fresh berries, or a sprinkle of powdered sugar.
Notes
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- To enhance the flavor, add a teaspoon of vanilla extract to the wet ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 0g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 0mg