Directions

1. Cut the dark chocolate into small to medium size chunks (about the size you might find in ice cream) and set aside.
2. Place flour, sugar, baking powder, baking soda, sea salt, and lavender in a medium size bowl. Mix well.
3. In a separate medium size bowl, add the crème fraiche, milk, lemon zest, vanilla extract and eggs. Using a whisk, mix until well blended.
4. Add the wet ingredients to the flour mixture and whisk only until just combined.
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.
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.
7. Ladle the batter using a small ladle or a 1/4 measuring cup.
8. Cook for about two minutes, and gently check the bottom of one of the pancakes.
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.
10. When light brown, remove pancakes and using a paper towel, wipe the skillet. Repeat until all the pancakes are cooked.
11. Serve with or without maple syrup, along with bananas, strawberries, peaches or any other seasonal fruit you like.