Pansy Petal Pancakes Recipe

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makes: 12

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


  • 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)


  • 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.

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(20 ratings)
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