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1
Soak 1/4 cup lavender flowers in the first cup of boiling water.
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2
Set this aside.
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3
You will be looking for a pale to bright lavender color.
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4
The longer it sits the more intense the color and flavor.
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5
In a small saucepan, put fruit bits in the second cup of boiling water and cook over a medium heat until the fruit begins to soften.
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6
Take off heat and let soak.
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7
Grind the second 1/4 cup lavender flowers in a food processor or a mortar and pestle until they are ground fine.
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8
In a small saucepan, warm the honey and add the ground lavender flowers.
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9
Stir continually until the honey begins to bubble.
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10
Take it off the heat and allow to sit until barely warm.
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11
Pour honey through a fine tea strainer to remove the flowers.
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12
Some small pieces may remain.
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13
Strain lavender flowers from the now cooled water.
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14
Discard the flowers.
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15
Drain the water from the fruit bits.
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16
Add egg, flour, fruit and sugar to the lavender water and mix well.
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17
Melt a pat of putter into a frying pan and spoon a little of the mixture into the hot butter.
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18
Allow to cook undisturbed until the edges begin to get golden.
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19
Turn and continue to cook for a minute or two more.
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20
Continue in this fashion until the batter is used up.
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21
Serve with the Lavender Honey.
