Want a change from the usual pancakes this weekend? Consider making them with wild spring greens. Dandelions, wild lettuce, field penny cress, sow thistle, and clover are only a few delectable choices. Later in the season additional edible greens show up such as amaranth, mallow and lambsquarter. Wild greens hold a plethora of vitamins and minerals which, sadly, are no longer readily found in commercial vegetables that have been transported over long distances.
When choosing weeds, be 100% certain of their identity, confirm they are free of pesticides and herbicides, and growing at least 100 feet away from a heavily traveled road. Pick greens early in the morning, wash, and sort out the dead portions and any woody stems.
Dandelion (Wild Greens) Pancakes
Yield: Serves 2-3
- 1 to 1-1/2 cups dandelions or other wild greens
- 1 egg
- 1 cup milk (cow, almond, or coconut)
- 3/4 cup flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt (or to taste)
- Blend egg and greens in blender (or beat egg and blend in finely chopped greens).
- Add milk and mix well.
- Add flour and baking powder and blend well to form batter.
- Let batter sit for 5 minutes to integrate well.
- Pour a portion onto oiled griddle or skillet. Brown, flip, brown and serve with topping.
Don’t have access to wild greens?
You can substitute leafy greens from the store, such as spinach, kale, and chard. If someone resists eating a green pancake, have them close their eyes and take a bite. There is no strong taste, only a delicious, moist pancake. Anyway, pancakes are merely a delivery system for syrup, so as long as they are smothered with a reasonably healthy syrup or honey, they are sure to be gobbled up!
It’s important and inspiring to try new things! Give it a try and enjoy!
Now Available! My book, Nature’s Garden: Edible Wild Plants in a City Yard, leads you through harvesting and preparation of delicious recipes. Learn more or order here.
Take life into your own hands and make it happen. It’s your life. Lead it.