A fresh and floral take of a classic blueberry pancake. If you're a breakfast lover or need to make food for the days ahead, double the recipe.
Ingredients
2½ cup all-purpose flour
¼ cup granulated sugar
2 tsp baking powder
1 tsp baking soda
A pinch of Kosher or Mediterranean salt
1 tbsp culinary lavender buds
1 tbsp finely minced rosemary
1 tsp lemon zest
2 large eggs
1 cup buttermilk
¼ cup mildly-flavored extra-virgin olive oil
½ tsp vanilla extract
½ cup blueberries or more to taste.
Instructions
Using a mortar and pestle, grind the lavender buds into the sugar until they're opened and aromatic.
Whisk together the flour, sugar, lavender, baking powder, rosemary, salt, and lemon zest until evenly mixed.
Add the egg, buttermilk, olive oil, and vanilla. Mix until just incorporated, or until there are no pockets of dry ingredients. Any further and you risk overmixing.
This step depends on how you want your blueberries dispersed. If you don't care, throw 'em all in and gently fold into the batter. If you're like me and you do care, wait until the next step.
Lightly coast a cast iron skillet or other pan that heats evenly with butter or olive oil. Use the scantest amount possible and wipe away the excess. Heat over medium-low until water droplets sizzle and evaporate (the Leidenfrost Effect). Two tablespoons at a time, form the pancakes. If you haven't added blueberries, plop them in at even intervals and use a little batter to cover them. Let heat through until bubbles form on top and the bottom is browned to preference. Flip. Don't worry if blueberries burst and spill juices.
Serve with a pat of high-quality salted butter for the best effect, or honey butter. Best paired with coffee or earl grey. Bacon is also awesome.
Recipe by dolce + dulce at https://www.dolceetdulce.com/lavender-rosemary-buttermilk-blueberry-pancakes/