Lemon-Lavender Pancakes

Well, hello there!
After a four-month hiatus, I'm back and ready to blog.
Life updates: I left my job at LivingSocial at the end of January, and started at Fishbowl Marketing shortly thereafter. I'm now a Product Specialist at a very cool company that does marketing for restaurants. Most importantly: I'm loving it.
Everything else is pretty much the same. I haven't baked a whole lot in the last four months, to be honest. Without those glorious built-in vacations that I miss so deeply (boy, did I have it good as a student), and with me being exhausted when I get home from work every day, it's hard to find the time and energy.
However, last Monday, I had a sort-of snow day. I've had at least three work from home snow days since I started at Fishbowl a month and a half ago. Now, I love snow. I got my mom's New England blood, and I love the cold and the snow. So when I say I'm ready for Spring, that means it's snowed too damn much.

Which brings me to these pancakes. I woke up last Sunday morning with the idea to make lemon pancakes with lavender syrup. However, my box of Oreo O's arrived shortly thereafter (from South Korea- I love the internet), and I lost interest. So I made them for dinner! Very springy and delightful.

Lemon Pancakes
Adapted from Pinch My Salt
Yield: ~15 medium-sized pancakes
Ingredients:
Flour- 1 c
Baking powder- 1/2 tsp
Salt- 1/8 tsp
Sugar- 1 tbsp
Eggs- 4, separated
Buttermilk- 1 c, room temp
Zest of 1 1/2 lemons
Fresh lemon juice- 3 tbsp
Butter for griddle/pan

Directions:
1. In a mixing bowl, whisk flour, baking powder, salt and sugar. Set aside.
2. In a separate bowl, whisk egg yolks, buttermilk, lemon zest and lemon juice. Pour into the flour mix and stir to combine.
3. In the bowl of a stand mixer, whip egg whites until medium to stiff peaks form. Very gently fold into flour/buttermilk mixture. Stir gently until incorporated but some fluffs of egg white are still visible- you want the batter to be fluffy!
4. Heat a griddle or pan to medium, and butter the surface. Drop batter into pancakes of the size you prefer and cook until the edges start to look dry- aim for golden brown. Timing is a gut thing, trust our gut! Spread butter over warm pancakes and serve with Lavender Syrup.

Lavender Syrup
Adapted from Perpetually Chic
Ingredients:
Sugar- 1 c
Water- 1/2 c
Dried culinary lavender- 2 tbsp

Directions:
1. Bring sugar, water and lavender to a boil in a small saucepan.
2. Allow to simmer until the sugar has dissolved (a minute or two), then remove from heat.
3. Let steep for 30 minutes, then strain into a bowl (or glass bottle with a lid).

Enjoy!