Monday, April 7, 2014

Dandelion Pancakes

You've heard of blueberry pancakes right? If you're kind of a hippy you've probably made huckleberry pancakes too. But for the completely crunchy there's....

Dandleion Pancakes!

If you're feeling crunchy enough to make your own, then go ahead and mix up a batch of your favorite pancake batter.

Our batter was gluten-free and made with rice flour, oatmeal flour, and masa (a kind of corn flour that is processed to be more digestible).

Once your batter is mixed, then go outside and pick dandelion flowers. Pinch the flowers off as close to the flower head as possible, so that they will lie flat on the pancake.

Pour the batter into a hot pan and place the flowers on the pancake.

Be sure to use plenty of butter so that the flowers won't stick when you flip your flapjacks.

Our finished product isn't as pretty as the dandelions in the batter...

This recipe was inspired by the traditional dandelion fritter, which is exactly what it sounds like, a battered and fried dandelion flower. Cooking dandelion flowers eliminates the bitter taste you get from eating the fresh flowers.


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  1. I remember eating dandelions at summer camp as a kid! What great memories! I'd definitely win some mom points with the kids if I made them some dandelion pancakes one morning! :) Thank you for linking up to Snickerdoodle Sunday!

  2. Wow - what do these taste like? As someone who gets beat up by pollen, I wonder what the effect will be on me ... but I'll try (almost) anything once!

  3. These pancakes looks so interestingly yummy lol. I think I will have to try them! BTW, we did a round up of the fab links in April and this one is featured!