Servings: 0
Equipment
Ingredients
For the Pancake Batter:
- 2 cups spelt flour
- 2 tablespoons coconut sugar or maple sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups almond milk or grass-fed whole milk
- 1/4 cup melted ghee
- 1 teaspoon pure vanilla extract
- 1 cup cooled sweet pea flower tea for color
For the Sweet Pea Flower Syrup:
- 1/2 cup pure maple syrup
- 1/4 cup sweet pea flower tea
For the Lemon Syrup (Color-Changing Agent):
- 1/2 cup pure maple syrup
- 1/4 cup fresh lemon juice
- Lemon zest from 1 lemon
Instructions
Prepare Sweet Pea Tea:
- Steep dried sweet pea flowers in hot water for about 10 minutes. Strain and let the tea cool.
Make the Pancake Batter:
- In a large bowl, whisk together spelt flour, coconut sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then mix in milk, melted ghee, and vanilla extract.
- Gradually combine the wet ingredients with the dry. Add the sweet pea tea until the batter turns a vibrant blue color.
Cook the Pancakes:
- Heat a non-stick skillet over medium heat and lightly grease with ghee.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Prepare the Syrups:
- For the Sweet Pea Flower Syrup: Gently heat maple syrup with sweet pea flower tea in a small saucepan.
- For the Lemon Syrup: Combine maple syrup, fresh lemon juice, and lemon zest in a separate saucepan and heat gently.
Serve:
- Serve the pancakes hot, with both sweet pea flower syrup and lemon syrup on the side.
Interactive Color Change Experience:
- Guests can first try the pancakes with the sweet pea flower syrup, enjoying the natural flavor.
- Then, pouring the lemon syrup over the pancakes will change their color from blue to a beautiful purple-pink, adding a tangy flavor and creating a visually stunning effect.
Garnish:
- Garnish with edible flowers or a sprinkle of powdered sugar for added presentation.
Tried this recipe?Let us know how it was!
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06/10/2024 09:09 am GMT
