Auberge French Lavender Pancakes With Lavender Honey Recipes
AUBERGE FRENCH LAVENDER PANCAKES WITH LAVENDER HONEY
Our own Auberge de la Fontaine Lavender Pancakes - these are made with home-grown organic lavender flowers from our garden here in SW France, where we often serve them for breakfast! They also make a very elegant dessert when served with cream and fruit - I sometimes serve them with Recipe #241775. If you cannot get hold of culinary lavender, these pancakes are just fine if served with the lavender honey, butter and/or cream and fresh fruit.
Provided by French Tart
Categories Breakfast
Time 20m
Yield 12 Pancakes, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix together all dry ingredients together.
- Add the milk, eggs and vanilla extract and whisk until well combined.
- Whisk in the melted butter until the batter is thick and very smooth.
- Heat frying pan or griddle over medium heat, and spray with cooking oil spray or grease with a knob of butter.
- Spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up.
- Flip pancakes with a spatula, and cook for a few seconds more on the second side.
- Check underneath for a golden brown colour- if they are too pale, keep cooking them a bit longer.
- When they are done, remove them from the griddle/frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used.
- Makes about a dozen pancakes.
- Top with Lavender honey and cream, or butter and Lavender honey.
- Great with fruit also!
Nutrition Facts : Calories 439.8, Fat 19.7, SaturatedFat 11.4, Cholesterol 152.4, Sodium 678.2, Carbohydrate 53.4, Fiber 1.6, Sugar 3.8, Protein 11.5
FRENCH PANCAKES
My Grandma used to make these. We used to top them with homemade jam or jelly or just plain butter and then roll them up and eat them. I could eat about a hundred of them.
Provided by AnneMeansGrace
Categories Breakfast
Time 30m
Yield 8 7 inch pancakes, 8 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients into a blender, cover and process or mix until smooth.
- Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
- tip pan in order to spread batter thin and evenly.
- Brown on one side.
- When top is set, turn pancake.
- Keep in warm oven before serving.
Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 2.6, Cholesterol 80, Sodium 207.4, Carbohydrate 14.2, Fiber 0.4, Sugar 0.1, Protein 5.5
LAVENDER HONEY
We made this in a "Cooking with Herbs" class I went to a few months ago. The lavender adds a wonderful taste and aroma to the honey. Drizzle over toast, scones, pancakes, waffles, granola....possiblilties are endless! This will fill your kitchen with such a heavenly smell as it simmers. I use it drizzled over my sour crean pound cake (recipe to be posted soon)
Provided by Kozmic Blues
Categories Sauces
Time 1h
Yield 1 cup
Number Of Ingredients 2
Steps:
- Simmer lavender flowers in honey over a double boiler for 1 hour.
Nutrition Facts : Calories 1030.6, Sodium 13.6, Carbohydrate 279.3, Fiber 0.7, Sugar 278.4, Protein 1
HOMEMADE LAVENDER HONEY FROM SOUTH WEST FRANCE
A quick and easy home-made honey recipe from the Auberge in South West France! I use lavender honey so much in my cooking, that I thought it was about time I made my own - given that I have about 30 lavender bushes! As well as giving an amazing and subtle flavour to your recipes, it also makes a wonderful gift for a fellow foodie. I plan on making my own lavender honey all the time now, as even in France, it is quite expensive to buy. You can increase the quantities to make more jars - just remember to keep the flower to honey ratio the same.
Provided by French Tart
Categories Scottish
Time 4h30m
Yield 1 8 ounce jar Lavender Honey
Number Of Ingredients 2
Steps:
- Heat honey in a bowl over boiling water (a bain-marie) until very hot, but NOT boiling, then add the lavender flowers and stir well.
- Continue to heat over a low heat for 30 minutes. Remove from the heat and allow to cool a little before covering with a net or fly cover and placing in the sun for about 3 to 4 hours.
- Pour the honey through a mesh sieve and discard the cooked lavender.
- Put honey in jar, cover tightly and label. Keeps like normal honey, but is best in a cool, dark and dry place.
Nutrition Facts : Calories 689.5, Sodium 9.1, Carbohydrate 186.9, Fiber 0.5, Sugar 186.3, Protein 0.7
HOMEMADE LAVENDER HONEY
In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".
Provided by BecR2400
Categories European
Time P1DT10m
Yield 1 8-ounce jar Lavender Honey, 16 serving(s)
Number Of Ingredients 2
Steps:
- Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
- Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
- Store in the refrigerator for up to 6 months. Serve at room temperature.
Nutrition Facts : Calories 64.4, Sodium 0.8, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
LAVENDER AND HONEY CUPCAKES
This is essentially a vanilla cupcake with lavender-honey frosting. If you can find lavender honey, it will add even more flavor..
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 18 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 400°; place 18 baking cups in muffin pans.
- In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Spoon batter into the cups; bake for 20 minutes or until tests done.
- Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
- To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy.
- Beat in honey and a few drops of food coloring; stir in half the lavender flowers.
- Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.
Nutrition Facts : Calories 301.2, Fat 15.8, SaturatedFat 9.3, Cholesterol 82.6, Sodium 235.5, Carbohydrate 37.2, Fiber 0.4, Sugar 26.5, Protein 3.7
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