Dandelion Flower Pancakes Recipe

Sometimes ideas come suddenly while walking in the brisk air. Sometimes inspiration can surprise us in the most unexpected moments. Sometimes, a meal comes to life spontaneously like a field of wild herbs.

Uninspired, I chose to stay quiet for a while. I was waiting for ideas to come back to me, without looking too hard –I knew they would come, I knew I would encounter them somehow. I found them eventually, in a bunch of dandelion hiding in a corner of the park.

Finding something so precious to my eyes forced me to think, to think harder. Leaving it wasn’t contemplated, wasting it either. Flowers and leaves came back with me, still wet from the morning meadow.

I washed both carefully with slow gestures. Wild herbs take dedication and care, and at the same time, they create a peaceful atmosphere for contemplation. Lost in my thoughts about the past and the present, I put together a meal for two –a meal with a festive and cheerful look, and with an unusual combination of flavors.

serves 2
  • 1 cup whole wheat flour
  • pinch of sea salt
  • 1 tsp baking powder
  • 3/4 cup milk of your choice
  • 1 free-range egg
  • 1 T chopped chives
  • About 30 dandelion flowers
  • 1 T extra virgin olive oil

In a medium bowl, whisk together flour, salt and baking powder. In a small bowl, mix the milk and egg. Add them to the dry ingredients and whisk to combine. Stir the dandelion flowers and chives into the batter. Heat the oil in a skillet over medium heat. When it is hot but not smoking, drop two spoonfuls of the batter into the skillet and move it gently to spread the batter a little. Cook each pancakes on one side until brown, then flip over and cook on the other side, until browned. Remove them from the skillet and set them on a plate. Cover with a bowl to keep them warm until done cooking. Serve plain or with some natural yogurt.

Dandelion Greens Stir-Fry
serves 2
  • 1 bunch dandelion greens
  • 1 T extra virgin olive oil
  • 1 medium red onion , sliced
  • 2 cloves garlic , chopped
  • 1 tsp. chopped fresh ginger
  • 1 T tamari or shoyu soy sauce
  • Juice of 1/2 lemon

Wash dandelion greens multiple times, until there are no residuals in the rinsing water.

Bring a pot of salted water to a boil. Immerse greens for 1 minute, drain and run under cold water.

Set aside. Heat olive oil in a large skillet.

Add onion and sauté over medium heat, stirring occasionally, until soft.

Add garlic, cook about 5 minutes, then stir in dandelion greens, ginger, and soy sauce.

Cook for a few minutes, until soft and well combined.

Remove from heat, add lemon juice and serve as a side for your pancakes (or whatever you like).

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