Sourdough Pancakes and Cake with Edible Flowers with Yupik Traditional Healer Molly Cerridwen

Join Yupik Traditional Healer Molly Cerridwen as she prepares sourdough pancakes and a simple cake with edible flowers - dandelions and wild rose.
Sourdough Pancakes and Cake with Dandelion & Wild rose
Ingredients:
2 cups Dandelion Petals 1 cup Wild Rose Petals
3 Flax Eggs * or Chicken Eggs
1 cup + 1 tablespoon Warm Water
¼ cup Flour
2 cups Active Sourdough Starter ** 1 teaspoon Salt
1 teaspoon Vanilla Extract 1 tablespoon Oil or Butter
* Make one Flax Egg by mixing 1 tablespoon ground flax seed (also called flax meal) with 3 tablespoons water. Let sit for at least 10 minutes before using in a recipe.
** Make Sourdough Starter beforehand by mixing 2 cups flour with 2 cups warm water in a large bowl or jar. Use a container large enough for expansion as the Starter will grow over time as it becomes more active. Mix well, then stir in 1 tablespoon yeast and 1 tablespoon honey or sugar. Cover with a towel and allow to rest and digest on the kitchen counter overnight. Once the Starter is active and bubbling, store in the fridge until ready to use. Feed your Starter as needed with equal parts flour and warm water. This will replace what is used for cooking or baking and will also keep your Starter active if not used for more than 5 days.
Recipe Notes:
You can double this recipe (or use large quantities of leftover batter) and make a fruity flower cake!
Simply add a touch of sugar or honey to the batter, add remaining rose petals, and pour into a greased cake pan.
Add a fruit of choice on top of the cake batter (try berries or stone fruits).
Cook at 350°F in a preheated oven for 30-40 minutes until golden brown.
Serve as is or drizzle with a touch of syrup. Enjoy!
Instructions:
Make flax eggs and set aside.
In a large mixing bowl add warm water and flour and incorporate well with a non- metal utensil. Mix in sourdough starter, salt, and vanilla extract. Set aside.
Remove freshly harvested dandelion petals from the sepal (the green base of the flower).
Stir prepared flax eggs into flour mixture. Then slowly add dandelion petals and ½ cup of rose petals to the batter, blending gently until well-mixed.
Heat a large skillet on medium until hot, then turn down to medium-low and add oil or butter.
Spoon batter onto the hot skillet and let cook until larger bubbles around the edges pop and smaller bubbles form in the center of the pancake.
Flip pancake and cook the other side for about the same amount of time, or until the center of the pancake puffs up.
Repeat for the reminder of the batter, adding oil or butter to the pan as needed.
Use the additional ½ cup rose petals to garnish your pancakes, along with any other toppings you like! Try with butter, homemade herbal or fruit syrup, or birch syrup. Try leftover pancakes with your favorite nut butter.
Enjoy!
Recipes courtesy of Molly Cerridwen
Respectful Harvesting Guidelines by Kayaani Sisters: alaskaethnobot...
Extension’s Publication on Edible Flowers: cespubs.uaf.edu...
Alaska Tribes Extension Program: www.uaf.edu/ces/tribes
Extension Information on Preserving Food: www.uaf.edu/ce...
Extension Information on Harvesting, Cooking, and Preserving Alaska Grown and Gathered Food: cespubs.uaf.ed...