Pancakes with Edible Flowers and Homemade Lemon Curd
Your step by step guide to making pancakes with edible flowers.
Needless to say NOT ALL KINDS OF FLOWERS ARE EDIBLE. You need to make sure:
1) your type of flower is edible and
2) they havent been treated with any kinds of chemicals and/or preservatives.
The awesome Sugar and Charm blog has a really nice overview: Edible Flower Chart
We used wild roses and pansies. Edible flowers are a great way to help many dishes become a visual sensation! Think about roses on a cake or chive blossoms in your next salad! Not only does it add a nice taste - it looks magnificent!
For the lemon curd:
4 untreated lemons
200g sugar
100g butter
2 eggs
utensils: medium sized pot, whisk (if you're not that strong maybe a hand blender)
lime juicer, one small bowl, lemon grater, one glass to fill in the resulting curd
- Start by grating the skin of these four lemons and put it in the pot.
- Next squeeze at least 100ml of lime juice out and add it to the grates. Tip: if you roll the lemons on a hard surface before squeezing them, the juice gets out way more easily.
- Add the 200g of sugar and 100g of butter and bring the mixture to a medium heat. Use the whisk to make sure everything is well mixed. Don't let the butter burn!
- Take the heat down, but don't shut if off yet. Grab your small bowl, put the eggs into it and whisk the like you would with scrambled eggs. Now pour the eggs into the pot and keep whisking for about 5-6 minutes. Now is the time to decide if you're strong or if you'd rather use the hand blender! Any way you do it, whisk until your curd gets creamy and thick. Make sure the heat is really low, otherwise you will end up with scrambled eggs. When done fill the lemon curd in your prepared glass. Enjoy your curd while it lasts for about 5 days the fridge.
For the pancakes (approx. 9-10):
250g flour
1 tablespoon baking soda
1 tablespoon baking powder
60g sugar
4 eggs
50ml oil (if you happen to have rose oil in your reach, this is a good time for it)
100ml buttermilk
1-2 hands full of blossoms (untreated!)
utensils: 2 small bowls, 1 big bowl, whisk, well-coated pan
- Grab one small bowl and put all the dry ingredients into it (flour, baking soda, baking powder and sugar). Give it a good shake when you got it all and set it aside.
- Place the other small bowl and the big bowl in front of you and separate the eggs; the egg white in the big one and the yolk in the small bowl. Add your buttermilk to your egg white and some oil to the yolk. Whisk. Again, if you happen to have edible rose oil in your reach (next to your truffles on the golden ivory desk), grab it and add some flower flavor!
- In the next step you are going to beat the egg-white-buttermilk until foamy; add the egg yolk into it and whisk again. Start adding in the dry ingredients from the first bowl little by little. If the resulting batter happens to have some lumps, that's no problem at all.
- Put the batter in the fridge for about 20 mins. You could use that time to select the blossoms you want to use for the pancakes.
- Are 20 minutes over that quickly? Anyway, get your pancake-skills going, cause it s time to flip some flower cakes! Pour some batter into the pan and now comes the part, where you need to wait a little linger than usual with flipping the cakes: bubbles will start to appear but lets just wait some little longer. Only then you should lay down the dry blossoms onto the cake and flip it.
- Leave it on the other side only for a couple of seconds!! Otherwise, you'll get burnt flowers. The trick is to let the pancake cook through while it is on the first side.
- Continue with the rest and place all the flower cakes on a plate. Serve them with your lemon curd and spread it all over them! FLOWER POWER <3
About the Author
6 Kommentare
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