Remember our last week's recipe for homemade organic lavender syrup? If you tried the recipe you have lots of lavender blossoms left over - and as promised today we will show you several tasty things you could make out of them! Extra fluffy pancakes with white chocolate bits and lavender blossoms in the batter? Yes please! White chocolate bark with dried lavender? Sure thing. They all taste great together, but if this is too much lavender goodness for you to handle, you can always prepare them separately. And just like with every recipe that contains flowers - make sure the blossoms are not sprayed with anything chemical.

For the Lavender white chocolate bark:

300g white chocolate
30g dried lavender blossoms

utensils:
1 heat-proof glass bowl
1 small pot and 1 spatula (optional)


This part of the recipe is really easy! All you need is regular white chocolate and those dried lavender blossoms you had after making the lavender syrup. There are different ways to melt chocolate, but both ways we are introducing need a heat-proof glass bowl.

Version 1: Grab a heat-proof glass bowl, put chocolate that you previously chopped with a knife in it and put it in the microwave for 30seconds. If the result isn’t that liquid yet, repeat the microwaving until the chocolate is melting. You're almost done!

Version 2: This is the good old and "proper" way to melt chocolate: Boil up some water in a pot that is just large enough to hold the heat proof glass bowl, we’ve been talking about. Put the chocolate inside the bowl and give it a steady whisk with a spatula - the hot water around it will melt the chocolate.



When you notice that the solid chocolate is completely liquid, pour it on a flat surface on baking parchment or a silicone mat. It doesn’t matter what it looks like know as you will be breaking the chocolate in tiny parts anyways. Make sure you sprinkle the lavender blossoms on top of the melted chocolate white is hasn't hardened up. Let it cool down (you can out it in the fridge). When the whole thing is hardened up break it into pieces.


For the lavender pancakes:

200g flour
5-10g lavender blossoms (dried or fresh)
75g regular white chocolate
1 teaspoon baking powder
1 teaspoon baking soda
30g sugar

80ml buttermilk
4 eggs
20ml lavender syrup
50ml oil

utensils:
2 small bowls, i big bowl,sharp knife,well-coated pan

1. If you’re a regular visitor, this step is no news for you: grab a small bowl and put all the dry ingredients into it (lavender blossoms, flour, sugar, baking soda and baking powder) and set it aside.
2. We are going to separate the eggs in the next step; place the other small bowl and the one big bowl in front of you and put the egg white into the big bowl and the egg yolk in the empty small bowl. this is the perfect time to add the buttermilk and the lavender syrup to the egg white and 50g of oil to the yolk. Give both mixtures a great whisk, just that everything is combined and the egg white gets foamy.
3. Meanwhile grab your sharpest knife and and chop up this white chocolate you’ve been eating since the first step. You will then add the finely chopped chocolate to the egg white and buttermilk mixture and give it a 2nd quick whisk.
4. Start pouring the egg yolk-oil-mixture into the big bowl, whisk again for a moment and add the dry ingredients little by little. Be careful when mixing the batter, if you mix to hard the fluffiness we achieve through separating the egg will be gone! And were going for perfection,aren’t we? Speaking of perfection, now is the perfect time to let the batter sit in the fridge for about 20 minutes and for you to chill out or clean the mess you’ve been making so far.
5. After 20 minutes your fridge should smell like a lavender field somewhere in Southern France, and if it doesn’t, just add more lavender syrup on top of your stack when you eat it! Preheat a well-coated pan to a medium heat level. As we already added oil to the recipe, there will be no need to fry up your lavender cakes in a huge lake of oil.
   Place a tablespoon of batter in the pan and wait for it to bubble around. Flip. Remember: we added white chocolate in step 3 and that one is probably going to melt as it should. So don’t you worry if a little chocolate gets spilled as you flip the pancakes. Repeat until you run out of batter. We cut off the corners with a big cookie cutter so the pancakes all look neat and perfectly round, but you don't have to.
6. Now comes the fun part: stacking up those yummy lavender pancakes and pouring a small amount of lavender syrup on top! You can also put some chocolate bark you made previously if you feel like it. Congratulations, you’re officially in lavender paradise! With sparkling champagne infused with some lavender syrup, this dish is splendid for a lades-brunch :) Don't forget to tag #pancakestories on social media if you try out our recipe!