Sure, you've had skillet pancakes, but never one filled with flowers. Cooking with Flowers uses hollyhocks, a hibiscus relative, to fluff up a cherry-studded dessert omelette.
1 cup hollyhock petals (from about 4 to 6 flowers)
Procedures
Preheat oven to 350°F. Butter a 9-inch glass or ceramic baking dish or an 8-inch square ceramic baking dish.
Combine everything except cherries and hollyhock petals in a blender and process until fairly smooth. Make sure you scrape down the sides of the blender so the flour doesn't sick to the sides.
Pour half the batter into the prepared pan. Sprinkle with cherries and half the hollyhock petals. Cover with the remaining batter. Top with the remaining hollyhock petals. Bake for about 45 minutes, or until puffed and brown; a tester inserted in the center should come out clean.
More Like This
This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: 'You Say What You Like, Because They Like What You Say' - http://www.medialens.org/index.php/alerts/alert-archive/alerts-2013/731-you-say-what-you-like-because-they-like-what-you-say.html
You are receiving this email because you subscribed to this feed at blogtrottr.com.
0 comments:
Post a Comment