Dandelion Pancakes

Dandelion is highly nutritious. It is an excellent source of vitamins A, C, E and K. The greens provide a substantial amount of several minerals, including iron, calcium, magnesium and potassium. Dandelion is also great for cleansing the liver and this is the season for it.

When wildcrafting, always make 100% sure that you have identified a plant correctly. Also, make sure that the area is free of heavy metals and far from busy roads or lands sprayed with pesticides. Try finding a place where the plant grows in abundance so when you harvest there will be plenty left for mother nature and all her creatures. We like asking permission and saying thank you for what I have taken; children seems to particularly love this part of harvesting.

Ingredients:

2 c all purpose flour (substitute with 1 1/4 c. buckwheat flour and 3/4 c. cornmeal for a GF option)
½ c yogurt
1 c milk
1 egg
1 tsp baking soda
1 c fresh dandelion blossoms (cut the yellow leaves from the stem and only use leaves)
1 tsp vanilla
1 tsp salt

Directions:

1. Warm a skillet on low to medium heat.

2. Combine the dry ingredients and wet ingredients in separate bowls.

3. Fold wet into the dry until incorporated but careful not to over mix. 

4. Add 1 tbsp butter to the skillet and then dollop batter onto the skillet.

5. Flip when bater starts to bubble and is golden brown on the bottom. 

Notes:

Harvest about 1 cup flowers when they are open and plan on using them that day. If you wait the flower will go to seed and turn into white fluff. Check out our wild crafting tips and dandelion health benefits.

We like our pancakes pretty thick, like a fat cake. If you want yours thinner like a traditional pancake add another 1/2- 1 c of water or milk.

Wild Flower Salad Dressings