Lavender and Lemon
Lavender and lemon are complementary flavors. Meaning that any time you see these two together in a recipe, you are guaranteed to delight your senses. For breakfast you might create muffins, pancakes, doughnuts, or waffles with this combination. Here are a few ideas.
Lemon Lavender Muffins - For the Love of Gourmet
Blueberry Lemon Lavender Muffins (themagickmakers.com)
Lavender Lemon Poppyseed Muffins - PaleOMG
Pancakes and Waffles
Kelly's Konfections: Lemon-Lavender Pancakes (kellyskonfections.com)
Lemon Lavender Blueberry Pancakes | FRUIT-ION
mini lavender lemon dutch baby pancakes | Most Lovely Things
Lemon Ricotta Cheesecake Waffle Recipe | myfoodbook | Cheesecake Waffle recipe
Raspberry Lemon Ricotta Pancakes with Lavender Honey (crazyinspiredlife.com)
Paleo Lavender Lemon Pancakes - Calm Eats
Here are a couple of showstoppers when you have the time and want to make a good impression. Dutch baby pancakes can be made in a large skillet or divided into mini skillets like Most Lovely Things have displayed here, and the filled waffles are sure to leave no leftovers.
Lavender Lemon Dutch Baby Pancake
1/4 cup flour
1/4 teaspoon culinary lavender, crushed
1 Tablespoon lavender sugar
1 Tablespoon lemon sugar
1 large egg 1/4 cup whole milk 1 teaspoon vanilla extract 1 tablespoon butter
Using an 8″ cast iron skillet, place it in a 425 degree oven to warm as you mix the ingredients.
Whisk the egg in a small bowl. Add milk and vanilla and whisk to smooth. Add both sugars and flour while continuing to whisk for a smooth batter. Allow batter to sit to set up for about 10 minutes.
Add butter to the warmed cast iron skillet until melted. Swirl to coat the sides and pour the batter in. Bake for 10 minutes or until golden brown and puffy. Remove pan from oven. The center will fall. Serve immediately with a sprinkle of additional lavender sugar or warm maple syrup.
Lavender Lemon Ricotta
4 eggs, separated 2 1/2 cups milk 1 stick plus 6 Tablespoons unsalted butter, melted 2 teaspoons vanilla extract
Whisk egg yolks, milk, butter, and vanilla in a bowl until combined.
3 cups self-rising flour 1/4 cup lavender sugar
Combine flour and sugar in a bowl then add egg mixture. Whisk for a smooth batter. Beat egg whites separately with an electric mixer until still peaks form. Gently fold egg whites into batter. Fill waffle maker with batter and cook until done. Set aside to cool.
1 2/3 cups ricotta 1/2 cup lemon curd
1/2 teaspoon culinary lavender, crushed
Beat ricotta, lemon curd, and lavender until smooth. Set aside.
Cut each waffle in half diagonally. Sandwich with the cheesecake filling. Excellent as is, or you may make it more spectacular with a fruit compote served on top.
Lemon & Lavender Baked Doughnuts | Easy Homemade Dougnuts! (mymillennialkitchen.com)
Lemon Lavender Doughnut Holes (wordpress.com)
Lavender Lemon Curd Filled Doughnuts - Cake 'n Knife (cakenknife.com)
Lavender Lemon Curd Filled Doughnuts
2 1/4 teaspoon dry active yeast
2 teaspoons sugar
2/3 cup warm milk
1/4 cup lavender sugar
3 large eggs
3 1/2 cups flour
1 1/2 teaspoon salt
8 Tablespoons unsalted butter, softened
Oil for frying
Add yeast, 2 teaspoons sugar, and warm milk to a stand mixer bowl. Let stand for 5 minutes to allow yeast to bloom. Whisk in eggs and lavender sugar.
Add half the flour and all the salt to the mixture. Using a dough hook, mix on low until dough starts to come together. Add remaining flour and continue to mix. Then slowly add the butter and beat at medium speed.
Remove dough to floured board and knead until smooth. Place dough in a lightly oiled bowl. Cover with plastic wrap and chill in refrigerator overnight.
3 large eggs
1 cup lavender sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 Tablespoon lemon zest
Curd may also be made the night before or at least an hour before making the doughnuts.
Over medium heat in a saucepan, add eggs, sugar, and lemon juice. Whisk to combine. Add butter and lemon zest. Cook, whisking constantly, until the mixture has thickened and coats the back of a metal spoon. Place curd in a small bowl and cool before placing in refrigerator to chill.
Making the Doughnuts
Roll out the dough on a floured surface to approximately 1/2 inch thick. Using 4" round cutter, cut out the doughnuts. Place on a parchment-lined baking sheet. Cover the rounds with plastic wrap and allow to rest for 45 minutes.
Add oil to a Dutch oven type of pot and on medium heat, heat oil to 350 degrees. Fry the doughnuts in batches 2-3 at a time. Cook for approximately 2 minutes per side until golden brown. Remove to a paper towel-lined baking sheet and allow to cool.
When cooled, use a straw to poke holes on either side of the doughnut. Fill a pastry bag with the chilled curd. Pipe in the curd on both sides of each doughnut. Dust doughnuts with powdered sugar.
Other Lemon Breakfast Goodies
Strawberries In Lemon-Lavender Syrup | What's Cooking America (whatscookingamerica.net)
lemon lavender morning buns - Tutti Dolci (tutti-dolci.com)
Lemon Lavender Poppy Seed Scones - The BakerMama
Blueberry Lemon Yogurt Breakfast Cookies (skinnyfitalicious.com)
Lavender and Lemon Biscotti - Mayuri's Jikoni baked, biscotti, festival, flowers, lavender, lemon (mayuris-jikoni.com)