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Me and my family have been taking advantage of some foraging lately thanks to the great weather in the UK, and we thought it would be a good idea to share some recipes with anyone who might be looking for some culinary inspiration.
This is also a great way to indulge in the delightful flavours of dandelion and plantain pancakes while reaping the health benefits and saving money. This recipe not only offers a unique twist on traditional pancakes but also incorporates nutritious ingredients that can be foraged or found easily. By incorporating these pancakes into your routine, you can enjoy a wholesome and cost-effective breakfast option.
Health Benefits:
Nutrient-rich Ingredients: Dandelion leaves are packed with vitamins A, C, and K, as well as calcium and iron. Plantain leaves are known for their antioxidant properties and contain vitamins A and C.
Digestive Aid: Both dandelion and plantain leaves have been traditionally used to support digestion and promote a healthy gut.
Anti-inflammatory Properties: The combination of spices such as ginger and garam masala in the recipe adds anti-inflammatory benefits to the pancakes.
Gluten-free and Dairy-free Option: By using buckwheat flour (or your favourite gluten free flour) and coconut milk (or your favourite dairy-free milk), this recipe offers a gluten-free and dairy-free alternative for individuals with dietary restrictions.
Cost Benefits:
Foraging Opportunities: Dandelion leaves, plantain leaves, and flowers can often be found in abundance in parks, gardens, and open spaces. Harvesting these ingredients yourself can save you money and provide a connection to nature.
Versatile Ingredients: The dough for these pancakes can be customised with various herbs, spices, or vegetables, allowing you to use up leftover ingredients or adapt based on personal preferences.
Bulk Buying: Purchasing flour, coconut milk, and spices in larger quantities can be more cost-effective in the long run, as these staple ingredients can be used in a variety of recipes.
Reduced Food Waste: By incorporating wild medicinal herbs such as dandelion and plantain that are often overlooked, you can reduce food waste and make the most of what nature has to offer.
By integrating this recipe into your routine, you can enjoy a breakfast that not only tantalises your taste buds but also supports your well-being and saves you money. So why not embark on a culinary adventure and savour the health and cost benefits of dandelion and plantain pancakes?
Dandelion and Plantain Pancakes Recipe
Ingredients for the dough:
• 400 ml coconut milk, FF
• 4 organic eggs
• 250 g buckwheat flour (or flour of your choice)
• 1/4 tsp Himalayan salt
• Handful of dandelion leaves
• Handful of plantain leaves
• Handful of dandelion flowers
• 1/8 tsp white pepper
• 1/8 tsp fresh grated nutmeg
• 1 tsp fresh grated garlic
• 2 tbsp finely chopped green onion
• 1 tsp garam masala (cumin, coriander, cumin)
• 1 tsp fresh grated ginger
• 1/2 tsp fresh grated lemon zest
You will need some goos fat for greasing the pan.
Goos fat
Pancakes dough ingredients
Grated ginger and garlic
Chopped green onions
Instructions:
1. In a large bowl, add the eggs and a pinch of salt. Beat with an electric whisk for a couple of minutes.
Adding Himalayan salt to the eggs
Whisking eggs and salt
2.Add 100 ml of coconut milk and continue mixing for another couple of minutes.
Adding 100 ml coconut milk to the eggs mixture
Mixing eggs and coconut milk
3.Gradually add the flour while mixing until it forms a fairly thick dough.
Adding flour to the eggs mixture
Mixing the flour with the eggs mixture
4.Slowly add the remaining coconut milk while mixing until the batter becomes smooth.
Adding the remaining coconut milk to the mixture
Mixing the batter until smooth
5.Cover the bowl and let the dough rest in the refrigerator while you prepare the vegetables.
6.Wash, dry, and chop the dandelion leaves, plantain leaves, and dandelion flowers. Place them in a bowl.
Plantain, dandelion leaves and flowers
Chopping dandelion flowers
Chopping dandelion and plantain leaves
Bowl with all chopped greens
7.Finely grate the garlic and ginger and let aside.
Grating garlic and ginger
8.Finely chop the green onions and add them to the bowl.
Adding chopped green onions to the wild greens
9.Prepare the spices spices (white pepper, grated nutmeg, garam masala) and set aside.
10.Once all preparations are finished, add the spices and the green vegetables to the dough and mix well.
Adding white pepper
Adding garam masala
Adding grated nutmeg
Adding grated garlic and ginger
Adding all the chopped wild greens and onions to the batter
Mixing all the ingredients
11.At last add the grated lemon zest and whisk until combine.
Adding the grated lemon zest
The final dandelion and plantain pancake mixture
Cooking the pancakes:
1. Heat a cast iron pan with lid and spread a spoonful of goose fat as soon as it reaches the desired temperature.
Cast iron pan, goos fat and the ready to use pancake batter with spoon
2. Once the fat has melted, pour the pancake batter using a small cup or a spoon, leaving some distance between each pancake. Cover with lid.
Arranging pancakes
Covering the cast iron pan with the lid
3. Cook the pancakes for a couple of minutes on each side until they turn golden brown. Carefully flip them using a spatula and then cover with lid.
Pancakes after a couple of minutes of cooking, before flipping them
Pancakes half cooked, after flipping them
4. Transfer the cooked pancakes to a wire rack to cool.
5. Repeat the process, adding another teaspoon of goose fat for each batch, until all the batter is used.
Ready to eat dandelion and plantain pancakes
Optional baking method:
Preheat the oven to 180ºC (350ºF) and grease a baking pan.
Pour the dough into the greased pan and spread it evenly.
If desired, dissolve 1 tsp of baking soda/baking powder in 20 ml of freshly squeezed lemon juice or apple cider vinegar and add it to the dough before pouring into the baking tray.
Bake for 20-30 minutes, depending on the thickness of the dough, until it turns golden brown and resembles a focaccia.
Storage and serving:
•The pancakes can be served immediately or cooled completely and stored in an airtight container in the refrigerator for up to 5 days.
•Alternatively, you can freeze the pancakes and enjoy them within two months.
Enjoy the unique flavours and nourishing qualities of these dandelion and plantain pancakes. Whether served fresh or toasted, they are a delightful addition to any mealtime.
May your meal be nutritious and healthy always!
Hello, Hivers and Readers. Thank you for visiting and reading my blogs, all of which are 100% my original content.
About The Author:
When I'm not working, you can find me dancing, foraging in nature, cooking or baking healthy meals in my kitchen, spending time with my grandson, working out in the gym, exploring the world of cryptocurrencies, and much more.
Happy cooking!
Me and my family have been taking advantage of some foraging lately thanks to the great weather in the UK, and we thought it would be a good idea to share some recipes with anyone who might be looking for some culinary inspiration.
This is also a great way to indulge in the delightful flavours of dandelion and plantain pancakes while reaping the health benefits and saving money. This recipe not only offers a unique twist on traditional pancakes but also incorporates nutritious ingredients that can be foraged or found easily. By incorporating these pancakes into your routine, you can enjoy a wholesome and cost-effective breakfast option.
Health Benefits:
Nutrient-rich Ingredients: Dandelion leaves are packed with vitamins A, C, and K, as well as calcium and iron. Plantain leaves are known for their antioxidant properties and contain vitamins A and C.
Digestive Aid: Both dandelion and plantain leaves have been traditionally used to support digestion and promote a healthy gut.
Anti-inflammatory Properties: The combination of spices such as ginger and garam masala in the recipe adds anti-inflammatory benefits to the pancakes.
Gluten-free and Dairy-free Option: By using buckwheat flour (or your favourite gluten free flour) and coconut milk (or your favourite dairy-free milk), this recipe offers a gluten-free and dairy-free alternative for individuals with dietary restrictions.
Cost Benefits:
Foraging Opportunities: Dandelion leaves, plantain leaves, and flowers can often be found in abundance in parks, gardens, and open spaces. Harvesting these ingredients yourself can save you money and provide a connection to nature.
Versatile Ingredients: The dough for these pancakes can be customised with various herbs, spices, or vegetables, allowing you to use up leftover ingredients or adapt based on personal preferences.
Bulk Buying: Purchasing flour, coconut milk, and spices in larger quantities can be more cost-effective in the long run, as these staple ingredients can be used in a variety of recipes.
Reduced Food Waste: By incorporating wild medicinal herbs such as dandelion and plantain that are often overlooked, you can reduce food waste and make the most of what nature has to offer.
By integrating this recipe into your routine, you can enjoy a breakfast that not only tantalises your taste buds but also supports your well-being and saves you money. So why not embark on a culinary adventure and savour the health and cost benefits of dandelion and plantain pancakes?
Dandelion and Plantain Pancakes Recipe
Ingredients for the dough:
• 400 ml coconut milk, FF
• 4 organic eggs
• 250 g buckwheat flour (or flour of your choice)
• 1/4 tsp Himalayan salt
• Handful of dandelion leaves
• Handful of plantain leaves
• Handful of dandelion flowers
• 1/8 tsp white pepper
• 1/8 tsp fresh grated nutmeg
• 1 tsp fresh grated garlic
• 2 tbsp finely chopped green onion
• 1 tsp garam masala (cumin, coriander, cumin)
• 1 tsp fresh grated ginger
• 1/2 tsp fresh grated lemon zest
You will need some goos fat for greasing the pan.
Goos fat
Pancakes dough ingredients
Grated ginger and garlic
Chopped green onions
Instructions:
1. In a large bowl, add the eggs and a pinch of salt. Beat with an electric whisk for a couple of minutes.
Adding Himalayan salt to the eggs
Whisking eggs and salt
2.Add 100 ml of coconut milk and continue mixing for another couple of minutes.
Adding 100 ml coconut milk to the eggs mixture
Mixing eggs and coconut milk
3.Gradually add the flour while mixing until it forms a fairly thick dough.
Adding flour to the eggs mixture
Mixing the flour with the eggs mixture
4.Slowly add the remaining coconut milk while mixing until the batter becomes smooth.
Adding the remaining coconut milk to the mixture
Mixing the batter until smooth
5.Cover the bowl and let the dough rest in the refrigerator while you prepare the vegetables.
6.Wash, dry, and chop the dandelion leaves, plantain leaves, and dandelion flowers. Place them in a bowl.
Plantain, dandelion leaves and flowers
Chopping dandelion flowers
Chopping dandelion and plantain leaves
Bowl with all chopped greens
7.Finely grate the garlic and ginger and let aside.
Grating garlic and ginger
8.Finely chop the green onions and add them to the bowl.
Adding chopped green onions to the wild greens
9.Prepare the spices spices (white pepper, grated nutmeg, garam masala) and set aside.
10.Once all preparations are finished, add the spices and the green vegetables to the dough and mix well.
Adding white pepper
Adding garam masala
Adding grated nutmeg
Adding grated garlic and ginger
Adding all the chopped wild greens and onions to the batter
Mixing all the ingredients
11.At last add the grated lemon zest and whisk until combine.
Adding the grated lemon zest
The final dandelion and plantain pancake mixture
Cooking the pancakes:
1. Heat a cast iron pan with lid and spread a spoonful of goose fat as soon as it reaches the desired temperature.
Cast iron pan, goos fat and the ready to use pancake batter with spoon
2. Once the fat has melted, pour the pancake batter using a small cup or a spoon, leaving some distance between each pancake. Cover with lid.
Arranging pancakes
Covering the cast iron pan with the lid
3. Cook the pancakes for a couple of minutes on each side until they turn golden brown. Carefully flip them using a spatula and then cover with lid.
Pancakes after a couple of minutes of cooking, before flipping them
Pancakes half cooked, after flipping them
4. Transfer the cooked pancakes to a wire rack to cool.
5. Repeat the process, adding another teaspoon of goose fat for each batch, until all the batter is used.
Ready to eat dandelion and plantain pancakes
Optional baking method:
Preheat the oven to 180ºC (350ºF) and grease a baking pan.
Pour the dough into the greased pan and spread it evenly.
If desired, dissolve 1 tsp of baking soda/baking powder in 20 ml of freshly squeezed lemon juice or apple cider vinegar and add it to the dough before pouring into the baking tray.
Bake for 20-30 minutes, depending on the thickness of the dough, until it turns golden brown and resembles a focaccia.
Storage and serving:
•The pancakes can be served immediately or cooled completely and stored in an airtight container in the refrigerator for up to 5 days.
•Alternatively, you can freeze the pancakes and enjoy them within two months.
Enjoy the unique flavours and nourishing qualities of these dandelion and plantain pancakes. Whether served fresh or toasted, they are a delightful addition to any mealtime.
May your meal be nutritious and healthy always!
Hello, Hivers and Readers. Thank you for visiting and reading my blogs, all of which are 100% my original content.
About The Author:
When I'm not working, you can find me dancing, foraging in nature, cooking or baking healthy meals in my kitchen, spending time with my grandson, working out in the gym, exploring the world of cryptocurrencies, and much more.
Happy cooking!
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