Hibiscus Flower Buttermilk Pancakes: A Perfect Recipe For Mother’s Day Brunch

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Make Mother’s Day Extra Special This Year With This New Delicious Brunch Recipe! 

It’s nearly Mother’s Day and our moms deserve a special breakfast on their very special day.  Eggs and bacon just won’t cut it on this holiday that only comes but once a year.  That’s not nearly enough time to show our mothers how special they are to us and how much we appreciate everything they’ve done and and continue to do for us.

Show your appreciation by taking her some place special or better yet, make something special just for her.

 We’ve pondered a while about this dilemma and I think we’ve created something your mom will absolutely love. Besides that it’s coming straight from your heart, the fact that you’ve made it with your own two hands will bring her great joy. Needless to say, if you have siblings, then get them involved.  If not, it’s going to be your special day, just you and your mom!  To be honest, no matter what’s on the menu for Mother’s Day, she will love the effort and it will show.

This recipe has been prepared in our family for generations and can be found in any Russian kitchen because it is so good.  I’ve just perfected it a little and added a little pizzazz to make it mine.  Originated in Russia, where I’m from. These cute adorable little pancakes are called “Aladushky” and I’ve been preparing this recipe for my family for year, but never for my mom. The end result was beautiful and most of all delicious. It was super easy to make with very little effort. Can we ask for anything more?

I decided to use hibiscus flower in my recipe simply because I’m in the process of experimenting with different foods, herbs, spices and now edible flowers which have become my latest passion.  The flower has been known to make its appearance in Champagne. Over the years, it continued it’s journey over to other mixed cocktails.  Now, with so many chefs creating master pieces with their dishes and cuisines, the hibiscus flower has made its way over to the food section where I think it will continue to blossom.  I’ve made it a point to get involved, not only in breakfast but many other snacks, sweets and cocktails which are still to come.

Don’t worry if you don’t have all the ingredients in your fridge, remember this is supposed to be pre-planned so a quick trip to the supermarket may be needed in order to get the ingredients that you may still be missing.  There’s plenty of time to go shopping, so here’s what you’re going to need.

(Makes approximately 14 – 16 mini pancakes)

Ingredients:

1 Cup Buttermilk

1 Egg

1/8 tsp. Salt

1 tbsp. Sugar

1/2 tsp. Baking Soda

1/2 – 3/4 Cup Flour – Whole Grain may be used

1/2 tsp. Vanilla

1 tsp. Hibiscus Flower – dried and crushed finely

Directions:

In a medium size bowl, whisk 1 egg and add one cup of buttermilk and whisk until both ingredients are well combined.

At this point in the recipe, you’ll want to add salt, sugar and baking soda and whisk again until all ingredients are combined.

Add the flour and instead of using a whisk, use a spoon to fold the flower into the wet mixture.  The consistency should be yogurt like, not too thick.

If you’re using hydrated hibiscus flower, then grind it up prior to making the batter and set aside.

Add vanilla and the dried hibiscus flower and once again mix all the ingredients together with a spoon.

If the batter is too liquidy, you may add a little more flour, until you’ve reached a pancake like batter.

Once you’ve greased your frying pan, set the heat medium to low as these pancakes cook quickly and you don’t want to burn them.  Keep your eyes open and check the bottoms of the pancakes often to ensure that doesn’t happen. Add approximately a tablespoon of batter for each pancake, one at a time.

Fry the pancake approximately 1 minute on each side or until golden brown and crispy around the edges.

Fry a few pancakes at a time. Flipping 6 -8 pancakes takes time and will definitely cause a few to burn especially because they are miniature.

Allow to cool and sprinkle with powdered sugar. Add a fruit of your choice and you have yourself and your mom a complete breakfast that’s not only scrumptious but also unforgettable.

Optional:  

Top with jelly or a jam of your choice or simply add syrup and you have a breakfast that your mom will talk about for months.

Take the time to make her feel special; it only happens once a year, so make it big! Don’t forget the fresh brewed cup of Joe. Or even better a hibiscus flower herbal cup of tea. A splendid choice if I do say so myself.

Have fun and enjoy!

Recipe & Images: Ida L

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