Flowers may be beautiful to look at and smell gorgeous, but they can also be used in cooking to great effect. A new book, Cooking with Flowers, by Quirk Books, has easy to follow recipes, tips and techniques so you can use edible blossoms in your own kitchen to create dishes everyone is sure to love — from jewel-toned violet jam and pretty pink lavender lemonade to pansy petal pancakes, carrot sunflower cake and daylily curry.
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
You Will Need:
- 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)
1. Place all ingredients except pansy flowers in a blender. Blend until smooth.
Refrigerate at least 2 hours and up to overnight.
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.
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.
These get easier to make as you go.
Consider the first crepe a sacrificial one—not so pretty, but tasty enough for the cook!
Excerpted from Cooking with Flowers by Miche Bacher (Quirk Books; April 2, 2013)