If You Need Us, We’ll Be Brunching at Honey Pies This Weekend

A preview (and a lavender-pancake recipe!) from pop-up Chef Aaron Walters
Bottomless mimosas? Count. Us. In.

IT’S NO SECRET that west Little Rock bakery Honey Pies has quickly become one of our go-to destinations for sweet treats. (That brownie fudge pie? It gives us life.) So when word got out that they were hosting a pop-up brunch this weekend, we cleared our calendars. The two-day event—Sat., Dec. 9, and Sun., Dec. 10—is headed up by private chef Aaron Walters. A native of Hazen, Chef Aaron is something of a breakfast-food expert, having opened Snooze, a restaurant specializing in breakfast fare, in Colorado after graduating from culinary school. With this in mind, we begged for details on what we could expect from his kitchen takeover.

Chef Aaron was tight lipped about what exactly would be on the menu, but he did let slip that he was working on smoked-salmon eggs benedict and bottomless mimosas. He also left us with a recipe for Lavender Love Pancakes, a version of which he said we miiiight expect this weekend.

Dec. 9-10, 10 a.m. to 1 p.m. at Honey Pies, 315 N. Bowman Road, (501) 613-7950.

LAVENDER LOVE PANCAKES

For Pancakes

  • 2 cups all-purpose or plain flour
  • 1/4 cup granulated sugar or sweetener
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 tablespoons dried lavender

Heat buttermilk on low-medium heat with dried lavender for 5 minutes. Remove from heat and cover with a lid to let steep for 15 more minutes. Strain out lavender and chill buttermilk until needed.

Combine flour, sugar, baking powder and salt in a large bowl. Stir together and set aside. In another bowl, combine lavender-infused buttermilk, melted butter, vanilla and egg and whisk until combined. Make a well in middle of dry ingredients and slowly pour in whisked liquids. Stir together with a fork until just combined. Lumps are a good thing!

Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto pan and spread gently into a round shape with the back of a ladle or measuring cup.

When underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.

For Lemon Curd

  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick of butter, cut into pats and chilled

Add enough water to a medium saucepan to cover about an inch. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl with egg mixture on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

For Lavender Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon dried lavender
  • 2 tablespoons simple syrup

Heat heavy cream in a medium saucepan on medium heat to a scald (just before boiling). Add lavender and cover with a lid to let steep for 15 minutes. Strain lavender and discard. Let steeped cream cool completely and chill until cold. Pour into bowl of stand mixer and whip until soft peaks form. Add in the simple syrup and continue to whip for 1 more minute. Place in a piping bag in the refrigerator until needed.

ASSEMBLY

Stack pancakes on your plate, top with lemon curd and lavender whipped cream. Enjoy!