If you’re a regular reader of our blog, by now you’ve probably figured out that we love to forage and wild harvest edibles from our property and the mountains surrounding us. Lately we’ve been foraging and harvesting a lot of dandelions. Now that we figured out just how delicious dandelions can be, we’ve been adding them to a variety of our foods and the results have been quite delicious! Today’s recipe is for dandelion sourdough pancakes, a meal we actually ate for dinner since we are one of those families that occasionally enjoys eating breakfast for dinner.
We served our dandelion sourdough pancakes with our homemade dandelion syrup and a side of locally raised pork breakfast sausage. It was so delicious! Some people might think dandelions are ugly weeds, but we love to forage for them around our property and use them in a variety of recipes:
Dandelion Sourdough Pancakes Recipe
This uses the basic sourdough pancake recipe I have written down in my favorite recipes book. It makes delicious, fluffy pancakes every time!
Ingredients:
2 cups fed sourdough starter plus extra flour to thicken if needed
2 TBS unrefined sugar
1 egg beaten
4 TBS coconut oil or butter, melted
1/2 tsp unrefined sea salt
1/2 cup dandelion flowers
1 tsp baking soda
1 TBS warm water
Directions:
1. In a large bowl, mix the sourdough starter with the egg, coconut oil OR butter and salt. If your sourdough starter is thin, add more flour to the mixture about 1 TBS at a time until it reaches a nice pancake batter consistency that isn’t too thick or too thin.
2. Rinse the dandelion flowers in water then cut the flower petals from the green stem (it is fine if a small bit of green is still present, you just don’t want too much green since it will make it bitter). Stir the dandelion flowers into the pancake batter.
3. In a glass measuring cup or small bowl, mix 1 TBS warm water with the 1 tsp baking soda.
4. We use this big cast iron skillet with a little coconut oil or butter in the pan to cook our pancakes. Place the skillet on the stove and turn it on medium heat to warm up while you finish preparing the batter.
5. Carefully fold the baking soda/water mixture into the sourdough batter. It will immediately start to bubble and foam. Let it sit for about one minute.
6. Test that the skillet is warm and ready to cook by spritzing a few drops of water in the pan. If it sizzles, you’re ready to cook! Pour pancake batter into the skillet in desired size. I sometimes use a 1/3 cup measuring cup or small ladle to scoop the pancake batter into the skillet. When the batter starts to cook and bubbles appear on the top, it is ready to flip and cook the other side. Cook both sides until golden brown then serve and enjoy!
What recipes do you have that use dandelions?
I had some dandelion-greens in some gravy at an Amish or German restaurant lately on a roadtrip that I requested over my potatoes; needless to say, it was delicious…….thanks for post! Saw @ Pinterest…best wishes
Wow, that sounds delicious! I just might have to try and find a recipe to give that a try!
It’s dandelion season in Decorah, Iowa and so I am intrigued with the recipes you have. Especially the salve, pie and sourdough pancakes. I’ve tried to eat the cooked greens and made dandelion wine. The wine was very strong and alot of work so never did again. I believe the root is used in some traditional medicine but have no info on that.
Just made these and they were fantastic! Thanks for an awesome recipe. 🙂
My dandelions are sprouting all over the place, and I’m now looking for good ways to cook them, other than just plopping the young greens into salads. Great resource!