Caspian Flower Pancakes

Ingredients

While the original Korean Hwajeon is made with rice flour and filled with various ingredients, the Caspian Flower Pancakes adapt the concept of using edible flowers as a key ingredient. The Caspian version incorporates a lighter batter and focuses on the delicate floral flavors that are characteristic of the region's cuisine. We alse have the original recipe for Hwajeon, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon (12g) sugar 1 tablespoon (12g) sugar
• 1/2 teaspoon (2.5g) baking powder 1/2 teaspoon (2.5g) baking powder
• 1/4 teaspoon (1.25g) salt 1/4 teaspoon (1.25g) salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 large egg 1 large egg
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• Assorted edible flowers (such as rose petals, lavender, or marigold) Assorted edible flowers (such as rose petals, lavender, or marigold)
• Honey, for drizzling (optional) Honey, for drizzling (optional)

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 24g, 5g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, egg, and vegetable oil.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Do not overmix.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake.
6. 6.
   Place a few edible flowers on top of each pancake.
7. 7.
   Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
8. 8.
   Remove from the skillet and repeat with the remaining batter and flowers.
9. 9.
   Serve the Caspian Flower Pancakes warm, drizzled with honey if desired.

Treat your ingredients with care...

• Edible flowers — Ensure that the flowers you use are edible and free from pesticides. Wash them gently and pat them dry before using. Use a variety of flowers to add visual appeal and a range of flavors.

Tips & Tricks

• Experiment with different edible flowers to discover your favorite flavor combinations.
• Serve the pancakes with a dollop of yogurt or a sprinkle of powdered sugar for added sweetness.
• If you don't have edible flowers, you can use edible flower extracts or essences to infuse the pancakes with floral flavors.
• Make sure the skillet or griddle is evenly heated to prevent uneven cooking of the pancakes.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at a low temperature.

Serving advice

Serve the Caspian Flower Pancakes as a delightful breakfast or brunch dish. They can be enjoyed on their own or drizzled with honey for a touch of sweetness. Pair them with a cup of fragrant tea or a glass of sparkling water to complement the floral flavors.

Presentation advice

Arrange the Caspian Flower Pancakes on a serving platter, allowing the vibrant colors of the edible flowers to shine through. Garnish with a few extra flowers for an elegant touch. Serve them on individual plates or a communal platter for sharing.