Students will love adding flowers to a breakfast favorite as they explore a newly discovered edible flower.
3/4 cup favorite gluten-free flour blend, if you don’t eat gluten free, use
1/4 cup cornmeal
1/2 cup milk (or milk substitute), you can use up to 1 cup if you
want a looser batter
about 30 dandelion flower heads
pinch of sea salt
- In a small bowl, mix the flour(s) with the cornmeal, then add the milk and egg. Whisk to combine.
- Mix in the dandelion flowers and the salt into the batter.
- Heat 2-3 tablespoons of oil in a skillet. When it’s nice and hot, drop rounded spoonfuls of the dandelion batter into the oil.
- Cook the pancakes on one side until brown, then flip over and cook on the other side. When they’re brown on both sides remove them from the skillet and drain the excess oil on a paper towel.
Please be aware of where you harvest dandelions and make sure you are not harvesting any plants that may have been sprayed with weed killer or other chemicals.