Friday, May 13, 2011

Dandelion Pancakes

To begin with pick a bucket full of dandelion flowers. Taraxacum officinale known to most people as just another weed in their lawns was actually brought over from Europe to the Americas in the early 1600s because of it's dietary and medicinal value to the early colonists. That's right, the common dandelion was introduced to North America on purpose.

I'll be honest, I'm not a fan of dandelion greens -- rich though they are in potassium, calcium, and vitamins A and C -- I'm just not that keen on the greens. But I do love a good dandelion pancake.

While we could include the green bracts of the flower, I prefer to just pick out the fluffy yellow flower part. I think it makes a nicer pancake. I use about 2 cups of fluff for roughly 8 pancakes. (Some people have been known to make 12-15 pancakes with the same amount of batter I use to make 8. I mention this so you will know in case you are one of those smaller pancake type people.)
Mixed the flower fluff together with your favorite pancake batter:
You can see the yellow dandelion in the batter before it's cooked but once the pancake is to the "smother with maple syrup" stage...
...all you're left with is a subtle spring flavor and the goodness of warm dandelion pancakes. YUM!