Imagine waking up to a kitchen filled with the sweet aroma of pancakes, but not just any pancakes—these are ethereal, fluffy cloud-like creations that take breakfast to an extraordinary level. Thanks to the magic of a high-tech sous vide method, we can achieve the perfect texture while infusing unique flavors. Let’s dive into this delightful recipe that combines the classic pancake with a sophisticated twist of lavender honey.

Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/4 cup lavender honey (or regular honey infused with dried lavender)
  • Edible flowers (optional, for garnish)

Equipment

  • Sous vide immersion circulator
  • Ziplock bags or vacuum seal bags
  • Non-stick skillet or griddle
  • Whisk
  • Mixing bowls
  • Squeeze bottle (for honey drizzle)

Instructions

Prepare the sous vide bath by filling a large pot with water and setting your immersion circulator to 140°F (60°C). This low temperature is key to achieving that pillowy texture.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Combine the wet and dry ingredients gently, being careful not to overmix. Small lumps are okay; they’ll disappear during cooking.

Pour the pancake batter into a ziplock bag, carefully removing excess air before sealing it. Submerge the bag in the water bath, ensuring it’s fully submerged, and cook for 1 hour. This sous vide technique allows the pancakes to cook evenly while maintaining moisture and fluffiness.

While the pancakes are cooking, prepare the lavender honey drizzle. In a small saucepan, gently warm the honey over low heat and stir in a teaspoon of dried lavender. Allow the mixture to steep for about 10 minutes, then strain out the lavender flowers. Pour the infused honey into a squeeze bottle for easy drizzling.

After an hour, carefully remove the bag from the water bath. Cut a corner of the bag to pipe the batter onto a preheated non-stick skillet or griddle over medium heat. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.

Stack the pancakes high on a plate, then drizzle generously with the lavender honey. For an extra touch of elegance, garnish with edible flowers for a stunning finish.

These Cloud 9 Pancakes are not just a breakfast; they’re an experience. Each bite is light, fluffy, and infused with a hint of floral sweetness that will take your taste buds to new heights. Enjoy!