These pancakes are a real explosion of flavors. They include chocolate, home-made crème fraiche and lavender. Not to mention how fluffy they are. You can choose any topping you like but they are tasty enough to eat them plain. I like adding whipped cream or chocolate syrup to make them completely decadent and decorate with fresh lavender on top. Smells (and tastes) magnificently. Note: the home-made crème fraiche needs to be prepared at least 8 hours before you start the pancakes in order to thicken. If you don’t have the time just buy one from the store.
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 3 tablespoons sugar
- ¼ tablespoon salt
- 1 ½ teaspoons dried lavender
- 4 ounces chocolate chips
- ½ cup crème fraiche
- 1 cup milk
- 2 eggs
- 1 tablespoon vanilla extract
- 3 tablespoons butter
Ingredients for the crème fraiche
- cup whipping cream
- 2 tablespoons buttermilk
First, prepare the crème fraiche. Combine the whipping cream and buttermilk in a glass container. Cover and let stand overnight (or at least 8 hours) at room temperature to thicken. Stir well and place in the refrigerator.
Prepare the pancakes. Place flour, baking powder, baking soda, salt, sugar and lavender in a bowl and whisk together.
In a separate bowl, add the milk, crème fraiche, vanilla extract and eggs. Whisk until combined.
Add the wet ingredients to the dry ingredients mixture and whisk only until just combined, leave a few lumps.
Add the chocolate chips and stir.
Heat a griddle or skillet over medium-high heat and grease with butter. Pour a ¼ cup batter per pancake onto the griddle. Cook for about 2-3 minutes, until golden brown. Flip and cook the other side for 1-2 more minutes.