Squash Blossom Pancakes

Name: Squash Blossom Pancakes
Yield: Makes about 24 pancakes
Ingredients: ½-¾ cup grapeseed oil, olive oil, or canola oil for frying; 5 eggs; ¾ cup water; 1 cup milk; 15 squash blossoms, piston removed, rinsed and coarsely chopped; ¼ cup chopped Italian flat-leaf parsley; Sea salt and pepper; 1 tablespoon baking powder; 3 cups unbleached all-purpose flour

Preparation info

Makes about
24
pancakes

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

I like to serve these pancakes alone, or with warm or chilled Marinara Sauce, or with a few drops of fresh lemon juice on top.

Ingredients

3 cups unbleached all-purpose flour
1 tablespoon baking powder
5

Starter
Christmas
Vegetarian

Method

Measure the flour and baking powder into a bowl. Whisk to combine. In a separate bowl, measure the eggs, milk, and water, then whisk to combine. Pour the liquid ingredients evenly over the dry ingredients and stir to combine. Add the chopped blossoms and the parsley, and sprinkle with a little