Pansy Pear Pancakes
Pansies are beautiful—and edible. These make a gorgeous and deliciously flavorful breakfast treat.
1 cup (5 oz/150 g) flour
1 tablespoon (11 g) light brown sugar
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1.3 ml) salt
1 cup (8 1/4 oz/228 g) vanilla yogurt
1 tablespoon (1/2 fl oz/15 ml) safflower oil
1 egg
1 tablespoon (1/2 fl oz/15 ml) water
1/4 cup (3/4 oz/23 g) finely diced pears
2 tablespoons (1 oz/28 g) butter
9 pansies
Wildflower honey, brown sugar, or maple syrup
Sift together the flour, brown sugar, baking powder, and salt into a bowl. In another bowl, combine the yogurt, oil, egg, and water; whisk until well blended. Add the pears; mix well.
Pour the wet ingredients into the flour mixture and stir until just combined. Heat a frying pan or griddle over medium heat. Add a little butter; heat until melted. Pour a scant 1/4 cup (59 ml) of batter into the pan for each pancake. Gently press a pansy, face up, into the center of each pancake. Cook until the edges of the pancake are dry; turn and cook briefly on the other side.
Serve the pancakes flower side up with honey, brown sugar, or syrup.
Yield: 4 servings
