I planted several varieties of edible flowers in my backyard garden this year. They are so beautiful, add color and interest to your dishes. I’ve fallen in love with the Calendula I have growing. They are a striking orange color and seem to be attracting a lot of bees to my yard, which of course is great for all my other plants too. Calendula flower petals make for an interesting garnish to your dishes, and can even be added to herbal teas. The entire flower head can even be added to stews. According to my edible flower book, you are supposed to harvest the flower petals early in the morning after the dew has dried and the flower head has opened.
I was out in my garden early one morning and was taken with how pretty the Calendula look, while just preparing to open up. Mother Nature sure knows how to do it right.
A few early morning images of my Calendula as it was preparing to open. Following is some images of the Carrot cake pancakes I made, and garnished with Calendula petals.
Buttermilk Pancakes with cream cheese maple syrup, & toasted walnuts. The recipe I based these pancakes on was this one. But really, add some fresh grated carrots, and pumpkin pie spice to any buttermilk pancake recipe and you are in business. I made my own pumpkin pie spice blend for these. A very simple blend, that packs a big punch.
6 tsp. ground cinnamon
1 tsp. ground ginger1 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
Use what you need and save the extra for your next batch of pancakes.
I make a double batch, freeze the leftovers and my kids have a delicious and easy option for toaster pancakes in the morning.
- 3 Cups Flour (I used a mix of spelt flour and all purpose flour)
- 1/2 Cup Organic Cane Sugar
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 tsp. Pumpkin Pie Spice
- 1 tsp. sea salt
- 4 Eggs
- 3 Cups Buttermilk
- 3 Tbsp. Melted Butter
- 1 tsp. Vanilla Extract
- 2 Cups Grated Carrots (pat dry with paper towel)
- 6 Oz. Soft Cream Cheese
- 2 Cups Pure Maple Syrup
- 1/2 Cup Walnuts
- 2 Tbsp. Maple Syrup
- 1 Tbsp. Sugar
- Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
- In a separate blow whisk eggs, buttermilk, butter, and vanilla together. Add the grated carrots.
- Fold wet mixture into the dry mixture, and mix until just combined.
- Cover and refrigerate for 30 minutes.
- Mix cream cheese, and maple syrup together. Put into warm over until melted enough to pour.
- Mix walnuts with maple syrup and toss in sugar. Toast in the oven at 400F until toasted. 5-8 minutes.
- Heat large skillet or griddle over medium heat. Brush with butter or oil. Drop 1/4 cupfuls of pancake batter and bake until the batter starts to bubble on top and burst. Flip and cook on the other side about 2 minutes.
- Keep the pancakes warm in the oven until they are all ready to serve.
- Drizzle warm pancakes with maple, cream cheese syrup and sprinkle with candied walnuts. For an extra pop of color and to pretty up the presentation, sprinkle with fresh Calendula petals.