Blush Pink Pancakes

Makes: 1 portion of 4 pancakes (serving size as shown)

These pancakes don’t come as menacingly cute as their fluffier pals, but they’re rich, dense, and packed with botanical goodness.

And they’re perfectly fetch even when it’s not a Wednesday.

Ingredients

GROUP A: PANCAKES

• 1 large egg

• 3 1/2 tbsp AP flour

• 1/4 tsp baking powder

• 1/4 tsp vanilla extract

• 1/8 tsp salt

• 1 tsp milk

• 1/2 tsp apple cider vinegar

GROUP B: STRAWBERRY/BASIL PURÉE

• 3 medium sized strawberries

• 2 medium sized basil leaves

GROUP C: LAVENDER WHIPPED CREAM (OVERNIGHT PREP)

• 1/4 cup + 1 tbsp heavy whipping cream

• 1/2 tbsp confectioner’s sugar

• 1 bag of lavender tea (substitute: lavender extract)

GROUP D: CITRUS SYRUP

• 1 tbsp maple syrup

• 1 tsp freshly squeezed orange juice

Method

• Make the purée: Blend Group B ingredients together to form a thick saucy mixture.

• Make the whipped cream: Infuse heavy cream with a lavender teabag overnight. Discard the teabag, add sugar, and whisk to stiff peaks. Alternatively, you can make the whipped cream day-of, if using lavender extract. Refrigerate till it is time to use.

• Make the syrup: Stir together the Group D ingredients to form a thin, slightly runny syrup.

• Mix together all Group A ingredients to form a smooth batter. Refrigerate for 20 minutes. Heat a large skillet on medium-high heat, and brush with butter. Pour the batter in the skillet, depending on size of pancake desired. Cook on each side till golden-brown.

• Let the pancakes cool for 1 - 2 minutes before topping with the whipped cream and syrup.

Please the seul: Sprinkle some strawberry dust (finely crushed dried strawberries) for extra yum.