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Happy pancake day everyone!
Here’s some wild-spiced crepes I served up after a beach & seaweed forage at Ballantrae Food Festival last summer…
Toppings to choose from included:
* a huge array of foraged edible flowers
* candied lemony elderflowers
* elderflower sugar
* magnolia petal syrup (gingery)
* birch sap syrup (mapley)
* spruce tip syrup (lemony)
* douglas fir & hogweed seed syrup (orangey)
* wood sorrel (like green appleskin)
* common sorrel (lemony)
* wild fennel fronds from the beach beside us
The pancakes had ground mix of hogweed seed, cloveroot, seaweeds, wild fennel seed and tiny bit of wild carrot seed too…
The flowers came from the beautiful garden and surrounding woods of the generous people hosting me for the festival.
The edible blooms included:
* violas and pansies
* primroses and candelabra primulas
* feral yellow poppies
* green alkanet (blue!)
* herb robert
* wood avens
* elderflower
* daisy petals
* sea campion
* strawberry, bramble & raspberry petals
* wild rose petals
* wood sorrel flowers
* campanula/bellflower
* gorse petals
* ox-eye daisy petals
* aquilegia flowers
