Did you know that some flowers are safe to eat? In honor of National Flower Day, here is an easy breakfast recipe featuring edible flowers! These delightful pancakes are easy on the eyes and delicious.

INGREDIENTS

• 2 cups whole-wheat flour
• 2 tablespoons sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk, room temperature
• 1 teaspoon fresh lemon juice
• 2 large eggs, room temperature
• 2 tablespoons unsalted butter, melted, plus more for serving
• Cooking oil
• Edible pansies or other flowers, for topping
• Warm maple syrup, for serving

INSTRUCTIONS:

1. In a bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, lemon juice, eggs and butter. Add to flour mixture and stir until just combined with a few lumps remaining. Do not overmix. Let stand 10 minutes.

2. Heat a large nonstick skillet or griddle over medium; add a drizzle of oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add heaping 1/4 cups of batter to skillet and cook until bubbles form on surface, edges set, and undersides are golden, 3 to 4 minutes per batch. Arrange pansies over tops of pancakes, then flip and cook 1 minute more. Serve with a small amount of butter and syrup.

Makes 4 servings.

Recipe Card for Pansy Pancakes With Edible Flowers

Source: marthastewart.com