Pansy Petal Pancakes

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Spring, summer, and fall, pansies decorate my pancake plates. These pancakes are really crepes, so the batter can be made the night before—give it a gentle shake in the morning, and it’s ready to go. It’s fun to see a little flower peeking up at you from the plate. Served with a floral syrup, it is a great way to wake up in the morning.
 
Makes 12 crepes
 
Ingredients:
 
- 1 1/2 cups milk
- 1/2 cup water
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted,* plus more for cooking
- 1/2 cup buckwheat flour
- 3/4 cup all-purpose flour
- 3 eggs
- 12 pansy flowers (about 1 cup)
- Pansy simple syrup or flower syrup of any kind, for topping if desired
 
*You can substitute vegetable oil, if you like.

Source: ,Cooking with Flowers: Sweet and Savory Recipes with Rose P...

Step 1

Place all ingredients except pansy flowers in a blender. Blend until smooth. Refrigerate at least 2 hours and up to overnight.

Step 2

Let batter come to room temperature before frying. Shake well. Heat a nonstick skillet over medium heat until a bit of butter melts quickly when added to it.

Step 3

Lift skillet from heat and pour 1/4 cup of the batter in the middle, tilting and swirling the pan to distribute it quickly and evenly. Return to heat. After about 1 minute, sprinkle with pansies. Use a spatula to loosen the edges of the crepe from the sides of the skillet. Flip crepe and cook for another 30 seconds. Turn or slide it onto a serving plate. Repeat with remaining batter.

Step 4

This pancake recipe is excerpted with permission from "Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers" by Miche Bacher and published by Quirk Books. Images by Miana Jun.



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