The Pepper Guide to Simbang Breakfast Finale: Pancakes with Lavender HoneyDecember 24, 2015
Budding cooks almost always start with the basics. Growing up, pancakes were one of the first things I learned to make with my dad. Easy, fun, and the epitome of a classical breakfast.
It’s nostalgic to millions of people for a reason. The satisfaction of stuffing your face with those golden, fluffy stacks brings back memories like no other. Pour over maple syrup, honey, chocolate, caramel—the list goes on. No right or wrong exists and that is its beauty.
Pancakes with Lavender Honey
Total Time: 30 minutes, 4 hours steeping
Yield: 3-4 servings
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 tbsps vegetable oil
- 1 egg
- 2 tbsps clarified butter, for cooking
- 1 1/2 cups flour
Ingredients: Lavender Honey
- 3 tsps lavender flowers
- 3/4 cup honey
- whipped cream and nuts, for garnish (optional)
- Put all the dry in a large bowl and make a well in the center.
- In another bowl, mix all the wet ingredients. Pour the wet ingredients into the dry ingredients. Whisk until just combined, lumps are fine.
- Heat a griddle to medium heat and smear the clarified butter with a paper towel. Ladle the pancake batter into the griddle. Flip once the bubbles at the surface start to pop. Cook for around two more minutes on the other side. Stack and keep warm.
- Assemble on a plate with crushed toasted nuts, whipped cream, and honey.
Note: Do not overbeat the batter as that activates the gluten in the flour. It causes the pancakes to get stiff and chewy.
Procedure: Lavender Honey
- Heat the honey in a saucepan until it barely simmers. Add the lavender flowers and cook for 10-15 minutes more on low heat.
- Allow the flowers to steep for at least 4 hours.
- Strain and serve with the pancakes.