Prepare the compote: drain the apricots from the syrup. Melt the sugar to a light caramel and add the lavender. Allow to turn golden brown and then add the apricots and the lime juice. Simmer over a gentle heat for one hour, stirring occasionally
For the pancake batter: melt the 50g butter and then mix with the flour, milk, sugar and eggs. Combine well and then allow to rest for at least 30 minutes.
To cook: add small ladlefuls of the pancake batter to a hot frying pan or griddle pan. Once the batter has cooked to the middle, check that the pancakes are golden brown underneath and then turn over and cook for a further couple of minutes on the other side. Remove from the pan and then spread with the apricot and lavender compote. Roll or fold the pancake and sprinkle with icing sugar to serve.
«It is always better to rest the batter before cooking but the recipe will work even if you cook it immediately.»