Huai flower pancakes, a seasonal delicacy, are beloved for their fragrant, fluffy texture and sweet floral notes. Here’s a simple guide to making them at home.
Ingredients: 200g fresh huai flowers (cleaned and chopped), 150g all-purpose flour, 1 egg, 150ml water, 1 tbsp sugar, a pinch of salt, and 2 tbsp vegetable oil.
Steps:
1. Prepare the batter: In a bowl, whisk the egg, water, sugar, and salt until smooth. Gradually add flour, stirring to avoid lumps. Fold in the huai flowers and oil, ensuring even distribution. The batter should be thin but slightly creamy.
2. Heat the pan: Lightly grease a non-stick pan with oil and heat over medium-low flame.
3. Cook the pancakes: Pour a ladle of batter into the pan, swirling to form a thin circle. Cook for 2-3 minutes until bubbles form on the surface and the edges set. Flip carefully and cook for another 1-2 minutes until golden brown.
4. Serve: Repeat with remaining batter. Enjoy warm, drizzled with honey or maple syrup, or plain to savor the natural floral aroma.
These pancakes are best eaten fresh, pairing perfectly with afternoon tea or as a light breakfast. Adjust sugar to taste and experiment with adding nuts or sesame for extra crunch!
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