Edible Flower Pancakes is a modern American recipe for a classic pancake made with a combination of bisquick, buckwheat flour and edible flower blossoms. The full recipe is presented here and I hope you enjoy this classic American version of: Edible Flower Pancakes.
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Ingredients:
200g bisquick
140g whole-grain buckwheat flour
100g edible flower blossoms (best are: bee balm (bergamot), pineapple sage, nasturtiums, lavender, heartsease or pansies or rose), either whole or chopped
1 egg white
juice of 1/2 lemon
milk, to moisten
Method:
Combine the bisquick, buckwheat flour and chopped flowers in a bowl. Add the egg white and lemon juice and mix to combine. Now add enough of the milk to produce a batter about the consistency of double cream.
Grease a pan over high heat with a little butter then add about half a cup of the pancake mix and roll the pan to make a thin pancake. Fry for about 2 minutes per side, or until well browned. Transfer to a plate as you finish frying the remainder of the pancakes. Serve with puréed banana mixed with maple syrup or use three-berries rhubarb sauce.
