IF you follow me on instagram you already know that this recipe was completely stumbled upon / on accident. I mean, not totally on accident, as I literally had no bread, oatmeal or cereal in the pantry when it came time for my son to eat breakfast, and I knew the only thing I could make quick from scratch would be pancakes. He is incredibly hangry in the morning so time is of the essence.
Now, I wanted to change up my go to pancake batter and stumbled upon, Oh Sweet Basil’s Melt in Your Mouth Buttermilk Pancakes. And she is spot on about the melt in your mouth part! She also has a bazillion other pancake recipes that look pretty mouthwatering. The texture of these pancakes remind me of an incredibly thick crepe with an added fluffiness. The flavor is SPOT on however I wanted to jazz my pancakes up a little bit. I did change the method slightly, cut the recipe in half (I feel like I’m always forced to eat more than necessary) and tweaked some of the main ingredients. So if you want the original please visit her page.
Anyways, as you can see from the pictures, my son literally gobbled these up in seconds. And I’m pretty sure it wasn’t because of the excessive amount of powdered sugar that was sprinkled on top…..however that was a definite selling point. I try to avoid syrup when it comes to sticky toddler fingers touching every piece of furniture imaginable, however I’m sure syrup on top would taste great, but the powdered sugar really complimented the lavender perfectly. If i do say so myself…..
Go LIGHT on the lavender, you really only need a PINCH maybe even a SMIDGEN per hotcake. A little goes a very very long way so you don’t want bite into what tastes like edible potpourri. Gross. Also be sure to use “culinary” lavender. Whole foods should have this, if not your local spice store will more than likely carry it. This recipe gave me eight super fluffy miniature pancakes, needing only about 2-3 per person.
And using homemade buttermilk is the way to go. My tutorial is fairly easy to follow, but another more in depth recipe/tutorial is available from Olivia at My King Cook. She contacted me with her web page after she stumbled upon mine and I found it so incredibly informative/helpful in the kitchen!
- 1 cup fresh blueberries
- ½ tsp dried lavender, chopped fine
- 1 cup flour
- ¼ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tbsp + 1 tsp sugar
- 1 egg
- 1 cup of buttermilk
- 1 tablespoons butter, melted
- ½ tsp vanilla extract
- Butter, sliced
- Confectioners Sugar for dusting
- First in a small bowl whisk together your buttermilk, melted butter, extract & egg. Set aside.
- Next in a medium sized bowl add your flour, baking powder, baking soda, salt, sugar and stir together until evenly mixed.
- Slowly add your wet mixture to your dry mixture folding until just mixed (it's okay if it is a little clumpy.
- Next, in a large pan, add a little bit of fat so the pancakes do not stick, and pour ¼ cup of batter each to make individual mini pancakes. I was able to do four at a time so I still had room to flip. Next once batter is poured for pancakes, add blueberries on top and then sprinkle just a pinch of the lavender over each one.
- After about 3 minutes, or until the bottom of pancake is golden and just the tops of pancake are still raw, flip over and cook for about another minute or two.
- Remove, stack high, add a little bit of butter and sprinkle some powdered sugar on top. Devour & repeat every morning.