Flower flapjacks

The combination of lavender, cream cheese and edible flowers is an absolute hit!

Serves 4 Preparation time 10 minutes Cooking time 10 minutes

You need

• 1½ cups (375ml) cake wheat

flour • 1½ teaspoons (7,5ml) baking powder • ½ teaspoon (2,5ml) bicarbonate

of soda • 3 tablespoons (45ml) sugar • ½ cup (125ml) crème fraîche or mascarpone • 1 cup (250ml) milk • 2 eggs • the finely grated zest and juice of 1 lemon • 1-2 tablespoons (15ml-30ml)

dried lavender flowers • butter for shallow-frying • 1 cup (250ml) edible flowers –

violas and pansies work well • honey for serving Mix the flour, baking powder, bicarbonate of soda and sugar well. Mix the crème fraîche, milk and eggs in a separate bowl or in the jug of a food processor, then add the lemon zest, 2 tablespoons (30ml) of the lemon juice and the dried lavender flowers. Fold the wet mixture into the dry ingredients until combined.

Heat a nonstick pan and melt 1 teaspoon (15ml) butter in it. Drop ¼ cup (60ml) of the batter per flapjack into the hot pan and fry until the underside is golden brown and cooked. Before turning it over, garnish the top with a few edible flowers. Turn it over and fry the other side for just long enough to ensure it’s cooked through. Repeat with the remaining mixture, adding more butter to the pan as you continue.

Serve the flapjacks with honey.