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1
Cut the dark chocolate into small to medium size chunks (about the size you might find in ice cream) and set aside.
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2
Place flour, sugar, baking powder, baking soda, sea salt, and lavender in a medium size bowl. Mix well.
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3
In a separate medium size bowl, add the creme fraiche, milk, lemon zest, vanilla extract and eggs. Using a whisk, mix until well blended.
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4
Add the wet ingredients to the flour mixture and whisk only until just combined.
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5
Add the chocolate chunks and gently mix again, preferably with a spatula. Do not overmix or the flour will begin to form too many gluten bonds, making your pancakes tough.
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6
Heat a non-stick 12-inch skillet (preferably cast iron) for one minute over medium heat, and then add about a tablespoon of butter. Melt evenly throughout the pan.
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7
Ladle the batter using a small ladle or a 1/4 measuring cup.
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8
Cook for about two minutes, and gently check the bottom of one of the pancakes.
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9
Continue cooking until the pancakes are light brown, and then turn over. Cook until the second side is also light brown, about a minute or so.
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10
When light brown, remove pancakes and using a paper towel, wipe the skillet. Repeat until all the pancakes are cooked.
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11
Serve with or without maple syrup, along with bananas, strawberries, peaches or any other seasonal fruit you like.
