Pancake day is finally here again! And this year I thought I’d so something a little different for it, so I created these lemon, lavender and almond pancakes. I’d never really cooked with flowers before and was initially worried about the lavender being over-powering, but if I say so myself I’ve got the balance just right. The lavender adds a sweet, floral hint to the sharp lemon and creamy almonds, and all together it creates a delicious and unusual brunch.

Ingredients (makes 10-12):
– 75g self-raising flour
– 50g ground almonds
– 1 tsp baking powder
– 50g lavender sugar
– zest 1 lemon
– 125ml almond milk (or semi-skimmed if you prefer)
– 1 egg
– 2 tbsp melted butter
– butter or coconut oil, to fry
– honey and flaked almonds, to serve

1. Stir the dry ingredients together in a large mixing bowl. Slowly beat in the milk, egg and melted butter to form a smooth, thick batter.

2. Heat a large frying pan on a low heat, then add a small knob of butter or coconut oil. Spoon heaped tablespoons of your batter into the pan, making sure that there’s enough room so they don’t touch.

3. After a minute or so lots of little bubbles will form: this means the pancakes are ready to be flipped. Use a spatula to turn them, then cook for a further minute before transferring to a plate. Cover with foil to help keep them warm while you make the rest of the pancakes.

4. Serve with a drizzle of honey and a sprinkling of flaked almonds.