Lavender Lace Cakes
Heat to boiling 1 cup of water. Add
1 teaspoon lavender flowers, turnoff heat and cover. Steep 10 minutes. Meanwhile, measure 7/8 cup finely ground white cornmeal
into a bowl. Add 1/2 teaspoon each salt and white sugar. Strain the lavender liquid into the pan and stir till mixed. Put1/2
teaspoon vegetable oil into a skillet (preferably cast iron) and heat till it is hot. Drop in the batter by teaspoons and
cook till brown on one side. Turn and brown other side. Serve hot with butter or syrup.