Although mini, they offer a lot of fun and conjure up unforgettable memories and memories. The intoxicating combination of sour-sweet blueberries and fragrant lavender flowers is truly something special.
Ingridients:
- 130 g of flour
- 1 teaspoon of baking powder
- 1 pinch of salt
- 3 spoons of sugar
- 1 egg
- 240 ml (rice) milk
- 40 g (coconut) butter
- 150 g of blueberries
- 1 teaspoon of fresh lavender flowers
- 30 g of (coconut) butter cut into pieces
- 1 tablespoon of powdered sugar
- vanilla ice cream
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Process:
At a low temperature, slowly melt the butter in a saucepan. Mix flour, baking powder, salt and sugar in a large bowl. In another bowl, beat the egg with a hand whisk and slowly pour in the milk and melted butter while mixing. Mix until a uniform mixture is obtained. Make a well in the middle of the dry ingredients and pour the egg mixture into it. We mix until we get a uniform dough without lumps. Let the dough rest for 30 minutes.
Place a small piece of butter on the heated pan and wait for it to melt. Spread the liquid butter over the pan with skilful circular movements and, using a ladle, pour enough of the mixture into the pan to correspond to the size of the mini pancake (8-15 cm). Sprinkle blueberries and lavender flowers over the pancake and wait until the pancake is golden brown. Turn the pancake over and bake on the other side.
Baked pancakes are sprinkled with powdered sugar and served with a scoop of vanilla ice cream.
