Recipe of the Week: 

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The following recipe for Dandelion Flower Pancake Fritters is from Avalanche Lily.

Note: Be sure that you harvest only from dandelion patches that have not been sprayed with any herbicides, fungicides, or pesticides.

Ingredients
  • 2 cups Dandelion flowers
  • 1 medium onion, chopped. Fresh or dried chives can also be used.
  • 2 to 3 cloves of garlic (to suit your taste)
  • 1 to 2 teaspoons of salt (to suit your taste)
  • 1/2 teaspoon baking soda
  • 1 Tablespoon of Apple Cider Vinegar
  • 1 cup of milk. (I use sheep milk.)
  • 2.5 cups all-purpose flour. (I use home-ground Einkorn flour.)
  • 2 eggs — Optional, If you want the nutrition and lift.  (Because of my diet I don’t make this with eggs.)
  • 1 to 2 Tablespoons of olive oil, or butter, or tallow, or lard. I use sheep tallow or olive oil.
  • Optional: Bacon bits.  Next time I make this, I plan to cook beef bacon and add it to the mixture.
Directions
  1. Pick two cups of dandelion flower heads.  Fill bowl with water and put in a tablespoon of salt.  Mix in until it dissolves.  Put the flower heads in the salt water to soak for fifteen or so minutes to kill any  small critters in the flowers.  Rinse well afterwards under cold running water.  I refill the bowl with the flower heads multiple times to rinse out any little bugs.
  2. While soaking the flower heads chop onions and garlic into small pieces.
  3. In another bowl, mix flour, salt, baking soda, vinegar, milk, and eggs into a batter, add the garlic and onions and flower heads and fold them into the batter.
  4. Put a large cast iron skillet on the stove.  Turn on the burner on low and heat the skillet.  Add the fat and melt it.
  5. I add the whole mixture to the pan to make a large “pancake”.  I put a lid on it and slow-cook until it is able to be flipped whole.  I then flip it and replace the lid and watch it until I deem it done.
SERVING

Serve with any kind of cheese.

STORAGE

Left overs can be put in the refrigerator. Eat within three days.

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