Today is Shrove Tuesday and we thought you’d enjoy experimenting with flowers in your food.
So, Laura James – author of the style guide and recipe book, Breakfast in Bed – has come up with a pancake recipe especially for Interflora.
- 115g plain flour
- Pinch of salt
- Pinch of sugar
- 1 tsp baking powder
- 3 eggs, lightly beaten
- Splash of rose water
- A few drops of almond essence
- 140ml full-fat milk
- Knob of butter
- Honey to serve
- Crystallised rose petals to serve (make in advance; see below for method)
1. Sift the flour into a bowl and add the salt, sugar and baking powder. Make a well in the middle and gradually add the eggs, rose water, almond essence and then the milk, mixing as you go.
2. Alternatively – and this is my preferred option – you can blitz all the above ingredients together in either a blender or mixer.
3. Grease a small frying pan with some butter and pour in some of the pancake mixture.
4. Once the pancake starts to rise and bubble, turn it over and cook for a minute or two on the other side.
5. Remove the pancake and keep it warm. Repeat until you have used up all the mixture.
6. When you’re ready to serve drizzle over some honey and top with a few rose petals.
To make the crystallised rose petals
Use only the petals from organically grown roses, preferably those from your own garden. Lightly whisk an egg white and brush the rose petals with it. Generously dust the petals with some sifted caster sugar. Leave to dry for a good few hours or overnight if possible.
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