Pansy Petal Pancakes

Posted on Jul 14, 2013

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. <i>Makes 12 crepes</i> <b>Ingredients:</b> - 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) <a target="_blank" href="https://www.amazon.com/Dendrobium-Individual-blossoms-Decorating-Garnishes/dp/B01FH6JB2E/ref=sr_1_2?crid=HNWH3SS33EI4&_encoding=UTF8&tag=craftfocom-20&linkCode=ur2&linkId=97a70230feae4ad539ee6b4064f8dc01&camp=1789&creative=9325">Buy Edible Flowers at Amazon</a> - Pansy simple syrup or flower syrup of any kind, for topping if desired *You can substitute vegetable oil, if you like.

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

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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.

This copy is for your personal, noncommercial use only.