Black Pansy Swizzle Recipes

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BLACK PANSY SYRUP



Black Pansy Syrup image

And you thought pansies were just to look at! This is so good over vanilla ice cream, cake, pancakes, even oatmeal! Adapted from David Feys, co-chef, Sookie Harbour House, Sookie, British Columbia.I wasn't able to say pansy flowers, so added it in parentesis.

Provided by Sharon123

Categories     Canadian

Time 30m

Yield 1 cup

Number Of Ingredients 3

2 cups granulated sugar
1 cup water
1 cup fresh edible flower, loosely packed (black or purple pansy petals)

Steps:

  • Put pansy petals into a food processor fitted with the steel blade. Add 1/3 cup sugar. Grind pansies into sugar by pulsing 3 or 4 times, then process for about 30 seconds.
  • Combine sugar, pansy/sugar mixture and water in a small stainless steel(or glass-no aluminum)saucepan. Over medium heat bring the mixture to a boil. Stir once and reduce heat to low. Allow to simmer and cook to a syrup stage. (If you have a candy thermometer, do not allow the mixture to go over 220F.)
  • When the mixture reaches a syrup stage, remove it from the heat and pour into heatproof container. Allow to cool. This rich dark syrup is wonderful poured over vanilla ice cream, cake, pancakes, etc.

Nutrition Facts : Calories 1548, Sodium 4.7, Carbohydrate 399.9, Sugar 399.6

PANSY PANCAKES



Pansy Pancakes image

Pancakes and flowers are hallmarks of Mother's Day, so why not combine them into an unforgettable surprise? These buttermilk flapjacks burst with edible blossoms, thanks to a quick cooking time that preserves their vivid colors.

Provided by Riley Wofford

Time 35m

Number Of Ingredients 12

2 cups unbleached all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 cups buttermilk, room temperature
1 teaspoon fresh lemon juice
2 large eggs, room temperature
2 tablespoons unsalted butter, melted, plus more for serving
Vegetable oil, for cooking
Edible pansies or other flowers, for topping
Warm maple syrup, for serving

Steps:

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, lemon juice, eggs, and butter. Add to flour mixture and stir until just combined with a few lumps remaining (do not overmix); let stand 10 minutes.
  • Heat a large nonstick skillet or griddle over medium; add a drizzle of oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add heaping 1/4 cups of batter to skillet and cook until bubbles form on surface, edges set, and undersides are golden, 3 to 4 minutes per batch. Arrange pansies over tops of pancakes, then flip and cook 1 minute more. Serve with butter and syrup.

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