Fragrant Acacia Flower Pancakes
Aromatic Acacia Flower Pancakes Made with May’s Blossoms
Experience the delightful aroma and flavor of spring with these Acacia Flower Pancakes. Capturing the essence of May, these pancakes offer a unique blend of subtle bitterness and sweetness from the acacia flowers, with a crispy exterior and a tender interior. Made with freshly picked acacia flowers, they make for a truly special springtime treat.
Acacia Flower Pancake Ingredients- 20 sprigs of acacia flowers (washed clean)
- 2 large eggs
- 3 tablespoons pancake mix (buchim garu)
- 3 tablespoons water
- Cooking oil (generous amount)
- A little vinegar (for washing)
Cooking Instructions
Step 1
Gently wash the fresh acacia flowers in water with a few drops of vinegar. Drain them thoroughly in a colander. It’s crucial to remove excess water, as any remaining moisture can make the pancakes soggy.
Step 2
After washing and draining, pat the acacia flower petals dry once more. Using a paper towel will help ensure they are completely dry.
Step 3
From the 20 sprigs, carefully pluck the petals from 10 sprigs to prepare. Using only the petals will result in a more delicate texture and aroma.
Step 4
Keep the remaining 10 sprigs with their stems intact. Including the stems adds a fuller texture to the pancakes and allows the subtle acacia fragrance to infuse, offering a different kind of flavor.
Step 5
To the acacia petals (from step 2), add 2 large eggs. You can add a tiny pinch of salt for seasoning, but it’s optional and the pancakes will still be delicious without it.
Step 6
Gently mix the petals and eggs with a fork or whisk to coat the petals in the egg batter. Be careful not to break the delicate petals.
Step 7
Heat a frying pan with a generous amount of cooking oil over medium-low heat. Spoon the petal-coated batter onto the pan, making small, pancake-like portions. It’s best to make them slightly thick for a better texture.
Step 8
Cook on medium-low heat until golden brown on both sides. Keep an eye on the heat to prevent the petals from burning and leave some space between each pancake so they don’t stick together.
Step 9
Now, let’s prepare the batter for the acacia sprigs. In a bowl, combine 3 tablespoons of pancake mix and 3 tablespoons of water. Whisk until smooth, creating a slightly thin batter consistency.
Step 10
Add the acacia sprigs (with stems) to the batter and gently mix to coat them evenly. Ensure the batter adheres well to the stems.
Step 11
Heat another frying pan with plenty of cooking oil. Spoon the batter-coated acacia sprigs into the pan, shaping them into manageable sizes, similar to how you would make regular pancakes.
Step 12
Cook on medium-low heat until golden brown and crispy on both sides. These will offer a different, more substantial texture compared to the petal-only version. They are ready once nicely browned.
Step 13
Serve the freshly made acacia flower pancakes alongside aged kimchi for an enhanced flavor experience. While the floral aroma might be slightly reduced after cooking, the subtle fragrance and savory taste make these pancakes a wonderful spring snack or a delightful special dish. Enjoy your delicious creation!
