Food & Cooking Recipes Pansy Pancakes With Edible Flowers Be the first to rate & review! Fluffy buttermilk pancakes are imprinted with vibrant edible flowers for a beautiful and easy presentation. By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on April 12, 2022 Rate PRINT Share Close Photo: Paola + Murray Prep Time: 20 mins Total Time: 35 mins Servings: 4 Pancakes and flowers are hallmarks of Mother's Day, so why not combine them into an unforgettable surprise? These buttermilk flapjacks burst with edible blossoms, thanks to a quick cooking time that preserves their vivid colors. Ingredients 2 cups unbleached all-purpose flour 2 tablespoons sugar 1 ½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon kosher salt (we use Diamond Crystal) 2 cups buttermilk, room temperature 1 teaspoon fresh lemon juice 2 large eggs, room temperature 2 tablespoons unsalted butter, melted, plus more for serving Vegetable oil, for cooking Edible pansies or other flowers, for topping Warm maple syrup, for serving Directions In a large 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. 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 butter and syrup. Originally appeared: Martha Stewart Living, May 2022 Rate It PRINT