Name: Pansy Petal Pancakes Recipe
Yield: Makes: 12
Ingredients: 1½ cups milk; ½ cup water; 1tbsp sugar; ¼tsp salt; 3tbsp unsalted butter, melted plus more for cooking (or vegetable oil); ½ cup buckwheat flour; ¾ cup all-purpose flour; 3 eggs; 12 pansy flowers (about 1 cup)

Taken from Cooking with Flowers by Miche Bacher (£16.99, Quirk)

Ingredients

1½ cups milk
½ cup water
1tbsp sugar
¼tsp salt
3tbsp unsalted butter, melted plus more for cooking (or vegetable oil)
½ cup buckwheat flour
¾ cup all-purpose flour
3 eggs
12 pansy flowers (about 1 cup)

Method

Place all ingredients except the pansy flowers in a blender. Blend until smooth. Refrigerate for at least 2 hours and up to overnight
Let batter come to room temperature before frying. Shake well. Heat a non-stick skillet over a medium heat until a bit of butter melts quickly when added to it
Lift skillet from heat and pour ¼ 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 another 30 seconds. Turn or slide it onto a serving plate. Repeat with the remaining batter.