Place all ingredients except pansy flowers in a blender. Blend until smooth. Refrigerate at least 2 hours and up to overnight.
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.
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.
This pancake recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/1594746257/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1594746257&linkCode=as2&tag=craftfocom-20">"Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers"</a> by Miche Bacher and published by Quirk Books. Images by Miana Jun.