Sure, you've had skillet pancakes, but never one filled with flowers. Cooking with Flowers uses hollyhocks, a hibiscus relative, to fluff up a cherry-studded dessert omelette.
Reprinted with permission by Mel. Copyright © 2013. Published by Quirk Books. Available wherever books are sold. All rights reserved.
- Yield:serves 6
- Active time: 10 minutes
- Total time:30 minutes
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- Pinch salt
- 2 cups cherries
- 1 cup hollyhock petals (from about 4 to 6 flowers)
Preheat oven to 350°F. Butter a 9-inch glass or ceramic baking dish or an 8-inch square ceramic baking dish.
Combine everything except cherries and hollyhock petals in a blender and process until fairly smooth. Make sure you scrape down the sides of the blender so the flour doesn’t sick to the sides.
Pour half the batter into the prepared pan. Sprinkle with cherries and half the hollyhock petals. Cover with the remaining batter. Top with the remaining hollyhock petals. Bake for about 45 minutes, or until puffed and brown; a tester inserted in the center should come out clean.