Wheat pancakes with lemon and lavender
4 servings
45 minutes
Wheat flatbreads with lemon and lavender are a refined blend of sweet citrus notes of lemon and the delicate aroma of lavender, creating an amazingly airy and fragrant pastry. This recipe draws inspiration from Russian cuisine but adds a touch of French sophistication through the use of lavender. The flatbreads are slightly crispy on the outside and soft on the inside, with a flavor that harmonizes the sweetness of brown sugar, creamy texture, and floral freshness. These flatbreads perfectly complement morning tea or coffee, creating an atmosphere of coziness and warmth. They can serve as an excellent dessert or an elegant addition to a festive table. Their pleasant aroma makes every morning special, while the simplicity of preparation allows for enjoyment without hassle.
1
Preheat the oven to 350 degrees.
2
Mix flour, baking powder, soda, sugar, and salt.
- Wheat flour: 1.5 glass
- Baking powder: 0.5 tablespoon
- Soda: 0.5 teaspoon
- Brown sugar: 0.5 glass
- Salt: 0.5 teaspoon
3
Add diced butter, lavender, and lemon zest.
- Butter: 110 g
- Lavender flowers: 1 tablespoon
- Lemon zest: 1 piece
4
In another bowl, mix buttermilk, egg, and vanilla extract and beat with a fork.
- Buttermilk: 0.5 glass
- Chicken egg: 1 piece
- Vanilla extract: 1 teaspoon
5
Make a well in the center of the dry ingredients and pour the prepared mixture into it.
6
Mix everything with a rubber spatula until the flour is absorbed.
7
Transfer to a baking sheet, roll out into a layer about 20 cm in diameter and about 2 cm thick.
8
Cut into 8 pieces and sprinkle with brown sugar.
- Brown sugar: 0.5 glass
9
Bake in a preheated oven for 25-30 minutes.