Auberge French Lavender Pancakes With Lavender Honey Recipes

Steps:

• In a large bowl, mix together all dry ingredients together.
• Add the milk, eggs and vanilla extract and whisk until well combined.
• Whisk in the melted butter until the batter is thick and very smooth.
• Heat frying pan or griddle over medium heat, and spray with cooking oil spray or grease with a knob of butter.
• Spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up.
• Flip pancakes with a spatula, and cook for a few seconds more on the second side.
• Check underneath for a golden brown colour- if they are too pale, keep cooking them a bit longer.
• When they are done, remove them from the griddle/frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used.
• Makes about a dozen pancakes.
• Top with Lavender honey and cream, or butter and Lavender honey.
• Great with fruit also!

Steps:

• Mix together flour, powdered sugar, and salt.
• Add milk and eggs.
• Mix well until smooth.
• Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
• Pour about 1/4 of the mixture in the pan and turn off heat.
• Cook until dry and then flip. Remove immediately and place on plate or serving dish.
• Repeat.

Steps:

• Put all ingredients into a blender, cover and process or mix until smooth.
• Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
• tip pan in order to spread batter thin and evenly.
• Brown on one side.
• When top is set, turn pancake.
• Keep in warm oven before serving.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
• Set aside the ground herb rub mix.
• Remove excess fat and skin from duck neck and inside cavity.
• Remove giblets (reserve liver only).
• Thoroughly rinse duck and pat dry with paper towels.
• With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck).
• Rub herb mix into both inside the cavity and the outside of the duck.
• Place liver back into the prepared duck cavity.
• Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
• Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
• Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
• Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example.
• Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
• Put duck back on the rack in the roasting pan and brush with about half of the honey.
• Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
• Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more.
• Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit.
• When duck is done, remove from the oven and put it on a platter to rest.
• Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
• Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
• Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
• Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
• Taste and add more salt and pepper if needed.
• Transfer the sauce to a bowl and serve with sliced duck at the table.