Lavender blueberry pancakes

This is how finely chopped you should cut your lavender flowers....you can see the size difference from the tiny dried flowers in the back and the finely chopped in the middle

 The final product

 The blueberries will mostly shrink and pop while cooking, its alright if they are sticking out and not completely smothered in batter

1 cup of flour
Couple pinches of pink Himalayan salt (or salt)
1 tablespoon sugar
2 teaspoon baking powder
Mix dry ingredients together well

Chop 1 teaspoon dried culinary lavender flowers
Chop until it is powdery and ground

Add to dry ingredients

In a different bowl
Beat 1 egg
Add 1 teaspoon vanilla extract
1 cup milk
2 tablespoons melted butter

Mix together and add to dry ingredients, mix all together well

Then add approx. 1 cup frozen blueberries and mix well with spoon until your batter turns a faint blue tone.

Lightly oil your skillet and preheat skillet to med. temperature

When it is hot, add your batter and cook until dark golden and flip for a dark golden tone on opposite side..

No butter or syrup...

Just dust the tops liberally with powdered organic sugar (if it isn't organic, the cornstarch will be gmo)