Peppery Golden Hotcakes

Name: Peppery Golden Hotcakes
Yield: makes 6 to 7 large cakes
Ingredients: 3 tablespoons chopped marigold and nasturtium petals; 3 tablespoons chopped marigold and nasturtium petals; sunflower oil or butter for frying; sunflower oil or butter for frying; 150 ml/5 fl oz semi-skimmed or skimmed milk; 1 heaped tablespoon plain yoghurt; 125 g/generous 4 oz plain flour; 1 teaspoon baking powder; 150 ml/5 fl oz semi-skimmed or skimmed milk; 1 egg

Preparation info

makes
6 to 7
large cakes

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

I like to make hotcakes for late, lazy breakfasts. Sometimes I put fruit such as blueberries in them, but in the summer I like to use nasturtium or marigold petals, or a mixture of golden flowers. You will need very little oil or butter if you use a non-stick pan to cook these hotcakes.

Ingredients

1 egg
150 ml/5 fl oz semi-skimmed or skimmed milk

Breakfast
Cake
Summer
Vegetarian

Method

Beat the egg, milk, yoghurt and flour to make a thick, smooth, lump-free batter. Stir in the baking powder and the flowers, then wait until the batter begins to froth and bubble slightly on the surface. This indicates that the mixture is aerating because of the baking powder’s action and will produce a light batter.

Make sure the pan and the fat are hot. Pour in the batter until it cove