Lavender Lemon Chocolate Chip Pancakes

Rich lavender field in Provence with a lone tree

Ah Spring! The fresh, clean, newness of it all. This year my partner’s birthday falls on Easter Sunday. I was trying to think of something special to do for breakfast that morning so it seemed pretty appropriate to come across this gem of a recipe in the archives this morning. Flowers, Chocolate and Pancakes in one fell swoop.

When most us think Lavender we think SPA. It is, after all, well known for its aroma-therapeutic ability to help us relax. The French don’t shy away from the use of lavender in culinary applications and for good reason. Lavender can be intimidating to use in cooking but if done right it can be absolutely divine. Adding too much can definitely spell disaster and make your food taste like a bar of soap, so when in doubt add less. It doesn’t take much!

This recipe really hits the nail on the head with that delicate floral balance.

Lavender Lemon Chocolate Chip Pancakes
1 3/4 cup all purpose flour
1 1/4 cup Milk
1 tbs baking powder
3 tbs vegetable oil or melted butter
1/2 tsp vanilla extract
1 tbs sugar
pinch of salt
1 egg
1/2 tsp granulated lemon
1 tsp freshly ground lavender flower (grinding releases the volatile oils that make it smell so lovely)
1 tsp whole lavender flower ( this is mostly for visual appeal)
1/2 cup dark chocolate chips (or more! this is Easter after all)
Combine all dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl and stir into dry ingredients. Fold in Chocolate chips.
Cook on a lightly oiled or buttered skillet on medium-high heat.

Did you know lavender is also one of the essential oils that can effectively deter insects including ticks? How perfect for an Easter stroll through the field!

3 thoughts on “Lavender Lemon Chocolate Chip Pancakes

  1. Jamie

    I was wondering if you forgot to mention milk. This is so dry and I had to add 1 cup of milk. What is the liquid you use?

    1. Attarherbs Post author

      Yes! You caught our bluff. I went ahead and updated the recipe to include 1 1/4 cup of milk. How silly of me! Thanks for letting us know 🙂

  2. Pingback: Spice Dyed Easter Eggs | Attar Herbs & Spices

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