In light of pancake day tomorrow, we’re sharing this delicious pancake recipe from Lottie Brook (@lottie_brook) for the ultimate inspiration! If you love all things sweet, these pistachio, rhubarb and edible flower pancakes will be the ones for you. Be sure to order your Edible Flowers here; we grow them here in our glasshouses in the Vale of Evesham.
Ingredients for Pistachio, Rhubarb Edible Flower Pancakes
- 80g ground pistachios
- 100g oat flour
- 1tsp baking powder
- 2 tbsp honey
- 220ml oat milk
- 50g melted butter
- 2 large organic free range eggs
- Poached rhubarb
- Edible Flowers from Westlands UK
- Lemon Balm from Westlands UK
- Greek yoghurt
- Extra butter for the pan
Method
- Add all ingredients together in a bowl and whisk briefly.
- Heat your pan and add a knob of butter.
- With a large spoon or small ladle, add to your pan. Flip when you see bubbles start to appear. Repeat for the remaining batter.
- Assemble with poached rhubarb, Greek yoghurt, drizzle of honey, Westlands edible flowers and lemon balm.
