This is my favorite dandelion springtime recipe. We enjoy it almost daily as a side dish until the sunny bloom time comes to an end.
🌼 3 cups dandelion flowers
🥚 1 egg
🥛 1 cup milk, nut milk or coconut milk
🤏 pinch of sea salt
☁️ 1 cup flour or gluten-free flour
🧈 butter or coconut oil
🍁 maple syrup to taste
🌷 violet flowers (if available)
1. Gather dandelion tops during the day, when the sunshine has opened up the bright and cheerful flowers.
2. Spread out on a clean surface outside for 30 minute to allow even the smallest pollinators to leave.
3. To make the batter, combine egg, milk, salt and flour in a bowl and mix until all lumps are dissolved.
4. Add flowers to batter and gently fold under
5. Prepare a skillet on the stove with butter or coconut oil over medium heat.
6. Fry like small pancakes.
7. Drizzle with maple syrup to taste and sprinkle with violet flowers.
8. Enjoy!
