Low-sodium doesn’t have to mean low-flavor. This recipe marries the bright, citrusy notes of lemon with the calming, floral essence of lavender, all while keeping sodium levels in check. It’s a delightful fusion of flavors that’s perfect for a weekend brunch or a mid-week treat.
Ingredients:
1 cup all-purpose flour
Image Source: getrecipekit.com
Preparation Process:
1. Prep the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, vanilla extract, lemon zest, and lemon juice.
3. Mix Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
4. Incorporate Lavender: Gently stir in the dried lavender.
5. Cook the pancakes: Heat a lightly oiled griddle or skillet over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Total Time: Approximately 20 minutes
Serving Ideas:
Classic: Serve with a drizzle of pure maple syrup and a dollop of Greek yogurt.
Cultural Influences:
This recipe is a harmonious blend of Western culinary traditions and Eastern herbal practices. The base of the pancake, a staple in many Western cultures, is elevated with the addition of lavender, a herb with a long history of use in both culinary and medicinal practices in various Eastern cultures. The citrus notes of the lemon, a ubiquitous ingredient in Mediterranean cuisine, add a bright, refreshing flavor.
The result is a dish that is both comforting and innovative, a testament to the power of culinary fusion. It’s a dish that invites you to savor every bite, a reminder that even simple ingredients can create extraordinary flavors.
