Yay! Pancake Day. One day a year where you can have pancakes for breakfast, lunch, dinner and dessert and and and… Yuuum! Here I’m sharing with you my Pancake Day 2019 contribution recipe for fluffy pancakes with homemade lavender syrup and earl grey creme fraiche.

Here we go <3

You’ll need:
Pancakes
350 ml milk
2 eggs
200 g plain flour (although I added a little wholemeal)
2 tsp baking powder
1 tsp sugar
Butter

Lavender syrup
1 dl caster sugar
1-2 tbsp water
Lavender – edible

Earl Grey Creme Fraiche
1 pot crème Fraiche
½ tsp vanilla seeds (or extract but I prefer the real deal)
1/2 cup cream cheese natural
1 cup icing sugar
1 tsp finely ground earl grey tea
1/4 cup strong brewed earl grey tea

How to:
Mise en place: Prepare your station and make sure you have all the ingredients available.

Let’s begin with the earl grey cream as this only gets better the more flavours it soaks up.
Mix creme fraiche, vanilla and cream cheese together in a bowl.
Stir in the icing sugar and the ground earl grey tea.

In a slow and steady drip, work in the brewed tea a little at a time.
Depending on how cold the creme fraiche and cream cheese is, you might need a little less/more earl grey tea. Stop when the mixture is thick and creamy.

Set a side in the fridge.

Next up: Make the pancakes:
Whisk the milk and eggs in a jug, then set aside. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine.

Make a well in the centre and gradually pour in the milk and egg mixture. Beat well.

In a small saucepan, melt 50 g of butter and mix HALF of the butter well into the batter.

Brush a nonstick frying pan with a little of the melted butter and place over medium heat. When the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approx 10cm in diameter.
Cook until bubbles start to form, then flip the pancake over and cook the other side until golden. Keep going until you’ve used all the batter.

PRO TIP: Keep the pancakes warm by heating up a heat-safe plate in the microwave. Roughly 2-5 minutes and keep the pancakes covered lightly under a tea towel to avoid steam.

Lastly, make the syrup:
In a thick based saute pan, slowly melt the sugar. BE PATIENT and DON’T stir. When small(and I mean small) bubbles occur, stir in the water and lavender. Keep adding water until you have the desired thickness.

Serve the pancakes warm with the syrup and lots of the earl grey cream on top. Add any additional fruits you prefer such as blueberries

 

Enjoy!