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Lavender Corn Flour Pancakes with whipped honey mascarpone


1 cup all-purpose flour

1 ¼ cup corn flour

2 tablespoons baking powder

2 large eggs, separated

2 cups whole milk, room temperature

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

2 tablespoons melted butter

¼ teaspoon food grade lavender


Honey Mascarpone

1 cup mascarpone

¼ cup milk

4 tablespoons honey

Dash of salt


Clarified butter for frying


Heat oven to 250.


Place the mascarpone, honey milk and salt in a medium sized bowl. Using a hand mixer whip until smooth. Place in the fridge until the pancakes are ready.


In a large bowl, mix together the flours, baking powder, salt and sugar. Place the ¼ teaspoon lavender on a cutting board and chop into fine pieces and mix into the flour mixture. In a separate bowl add the egg yolks, butter and vanilla and beat slightly to combine. Pour in the milk and mix until smooth. Add to the dry ingredients and beat to combine. Beat the egg white until stiff peaks begin to form (2-3 minutes) then gently fold into the batter. Add a small amount of the clarified butter to a griddle or frying pan over medium heat. Pour or scoop about 1/2 cup of the batter for each pancake. Flip pancakes after bubbles begin to pop, about 3 minutes. Cook other side until lightly browned. Remove and place on a wire rack in the oven. Repeat with remaining batter. Serve with the whipped honey mascarpone.

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