LEMON LAVENDER SYRUP

1. In a small saucepan bring one cup of water and the lavender buds to a soft boil, add the sugar and lower the temperature to a simmer.
2. Peel the lemon with a vegetable peeler and add to the strips to the simmering pot. Simmer for another 10 minutes, then add the juice from the lemon. Remove from heat and allow to cool.
3. Once it's cooled, strain and store in a glass container in the refrigerator. Or pour the unstrained mixture into a glass container and chill in the refrigerator up to 2 days, for a more concentrated color and flavor. Strain before using.

LEMON POPPY SEED GERMAN PANCAKE

1. Combine the eggs and milk in a blender and whizz on a high speed for 1-2 minutes until very frothy. Add the flour, poppy seeds, lemon juice, lemon zest, almond extract and salt, blend on low for a few seconds, just to combine. Let the batter rest in the blender for at least 20 minutes, this helps with the puff.
2. Put a 10" cast iron skillet in the oven preheat to 400° F.
3. Once the skillet is ripping hot, carefully add the butter to the skillet. Then allow the butter to melt while the skillet is in the oven.
4. Remove the skillet from the oven and carefully pour the batter directly into the skillet on top of the melted butter, do not mix together. Bake for 20-25 minutes until the pancake has puffed up and the edges have started to turn a golden brown.
5. Remove from oven and allow to cool slightly.
6. Sprinkle liberally with powdered sugar and drizzle with lemon lavender syrup. Serve warm in the skillet.