Pansy pancakes


Tomorrow is Spring Day! Today though it does not look close to Spring in Auckland at all – it is grey, wet, windy and quite cold…

Pretty spring flowers

Pretty spring flowers

…But being in the middle of doing a series on Edible Flowers, I thought I’d bring some Spring into our home today by making Pansy Pancakes, or as my daughter, Miya, has dubbed them “Pansycakes”. I filled them with flower and orange sweetened creme fraiche- they looked delightful, tasted quite yum and definitely brightened our day. With a side of pansy syrup, it is even better!

*You can use either violas or pansies, or a combination – see here for more about the viola family

Pansy flowers cleaned

Pansy flowers cleaned

For the pancakes (crepes)
  • 1 1/2 cup milk
  • 1/2 cup water
  • 3 eggs
  • 1 1/4 cup flour
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 3 Tbsp (about 45g) butter, melted
  • Pansy flowers (rinsed and patted dry)
  • Extra butter for frying
For the sweetened Creme Fraische
Creme fraiche

Creme fraiche

  • 1 tub (250g) Creme Fraische
  • 1 Tbsp castor sugar (or to taste)
  • zest of half an orange
  • 4-5 pansy flowers, chiffonaded
 For the pansy syrup
  • 300ml of pansy flowers (darker better)
  • 300ml boiling water
  • 1/2 cup sugar
  1. Mix all the pancake ingredients in a blender and rest in the refrigerator for at least 2  hours
  2. For the syrup, crush the flowers into the water roughly with a mortar and pestle, add the sugar and place on medium heat to reduce to a syrupy consistency.
  3. For the Creme Fraische, mix the sugar, orange zest and pansy chiffonades into the creme fraische and let stand till ready in refridgerator.
  4. To make the pansycakes, bring the batter to room temperature, heat pan to medium-high heat and add some butter to the pan to melt. Add 1/3 cup of batter to the centre of the pan while you tilt and swirl the pan to coat the bottom with a thin layer o batter.
    Pansy pancake

    Pansy pancake

    Immediately add the flowers, faces up to the batter and cook for about a minute.
    Loosen and lift the pancake and flip to cook for another half a minute on the other side.
    Continue until all your batter has been used.

  5. To assemble, place a pancake face down on a plate, spread with creme fraische and roll up, trying to make sure the prettiest flower parts are showing up, and the seam is down on the plate. Continue with other pancakes. Sprinkle with some more orange zest for a bit of a perk up and serve with gorgeous purple pansy syrup.
  6. Enjoy!
Pansy pancakes all rolled up

Pansy pancakes all rolled up

One thought on “Pan(sy)cakes

Leave a Reply

Your email will not be published. Name and Email fields are required.