Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Method
Cooking Instructions
- 1
Prepare the Batter
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the milk, eggs, melted butter, dried lavender, and vanilla extract. Mix well.
- 2
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- 3
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- 4
Serve
Serve the pancakes warm with vanilla butter and fresh raspberries on the side.
