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>> 2 cups unbleached flour
>> 1 tbsp baking powder
>> 1 tbsp cinnamon powder
>> 1/2 tsp baking soda
>> 1/2 tsp salt
>> 1 1/2 cups milk (or water)
>> 2 eggs
>> 4 tbsp olive oil
>> 2 cups icing sugar
>> 2 tsp vanilla extract
>> 1 tbsp milk
Make the icing first so it is ready to use when your pancakes are cooked. Combine the icing sugar, vanilla and milk with a whisk until smooth. If a thicker icing is desired, as a little bit more icing sugar. Let sit.
In a large bowl, add all dry ingredients and whisk together until combined.
In another bowl, add the milk, eggs and olive oil. Whisk until well combined. Slowly add the wet ingredients to the dry ingredients while whisking to avoid any large lumps. Once smooth then stop whisking.
Over a greased, medium-hot skillet, pour a serving and flip once the top starts to bubble up. Repeat until all pancakes are made.
Place pancakes on a plate. Stir the icing then pour over the top of the pancakes.
Garnish with in-season edible wild or cultivated flowers.
1/4 cup yellow dock seed flour can be used with 1 3/4 cups unbleached flour.
Click here for cultivated edible flower suggestions.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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