I like to serve these pancakes alone, or with warm or chilled Marinara Sauce, or with a fewdrops of fresh lemon juice on top.
3cupsunbleached all-purpose flour
15squash blossoms, piston removed, rinsed and coarsely chopped
¼cup chopped Italian flat-leaf parsley
Sea salt and pepper
½-¾cupgrapeseed oil, olive oil, or canola oil for frying
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 alittle sea salt and pepper. Stir to mix well.
Place a cookie sheet near the stove, and line it with a double layer of paper towels or a paper bag. Heat ½cup of the oil in a large skillet over medium heat. Carefully drop ¼cup of batter into the heated oil, leaving space in between to allow for turning. (Do not overcrowd the skillet or the temperature will drop and you’ll have greasy pancakes.) Cook for about 2 minutes, or until the underside is a medium golden brown. Turn the pancakes and cook about a minute, or until the underside is a medium golden brown. Transfer the cooked pancakes to the paper towel-lined cookie sheet. Continue frying the remaining batter, heating additional oil as needed. Serve hot, at room temperature, or chilled.