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.
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.