Thursday, 24 May 2012

Savoury dandelion flower pancakes

We have tons of dandelions in our garden, and we are really making the most of them! When the dandelions flower, the larger leaves can be a little tough and bitter than the leaves pre-flower, so this time we've gone for the dandelion heads as the star of the dish. Plus the girls think it's absolutely brilliant that you can eat flowers!

These make for a really pretty and tasty starter and are also pretty fab for picnics and snacking on. Serve with a tamari dip or relish such as sweetcorn or roasted tomato, yummy!

Savoury Dandelion flower pancakes

20 dandelion heads
1 egg **or mix 1 tbsp ground flax to 2 tbsp water to make a flax egg
1 cup of kamut or fine wholemeal flour
Sparkling water- enough water to mix into a thick pancake style batter.
Cover the dandelion heads in water and add a tablespoon of apple cider vinegar, soak for 30mins. This just helps the bugs that are caught in the petals to make their way out!

Spin or pat them dry. Cut the stem and base of, as close as you can without the flower petals falling apart!

In a separate bowl, mix the flour and egg, and slowly add enough water to mix into a thick ish batter, very slightly thicker than when you make regular American style pancakes. If it is too thin it will fall off the flowers rather than coat it, but you don't want it too thick either- this will just make heavy dough balls instead of light little pancakes!

 Heat enough oil in a pan to coat the bottom. When medium-hot, take a flower head at a time, dip it into the batter to coat really well and drop into the pan. It will be ready to flip when you see little bubbles surfacing to the top, about 1-2 minutes.

Drain on a kitchen towel or paper, and serve with a dip or relish!

**Updated and veganized December 2014


  1. EXCELLENT! can't wait to try :)

  2. Cool! It struck me after that they would be even tastier tempura'd! Going to try that next, though the pancakes do make great finger food for little ones... :)