Foraging recipes; perfect pancakes and courgette flower fritters.

Just before my holiday to Yorkshire I spent the afternoon at my mum an stepdads and had a great time foraging in their beautiful garden! Kyle and I picked all sorts and I made some courgette flower fritters and a wonderful wet walnut (wet walnuts are walnuts that have just fell from the tree and are yet to be dried. They have a much softer texture and fresher flavour)  and beetroot top salad, delicious!

This recipe for my fritter batter also makes the perfect pancakes, light, fluffy and golden. They rise quite a bit too and are wonderful with stewed berries or pears!

Ingredients for perfect pancakes:

2 cups of flour

1 cup of soya milk

1 tsp of baking powder

Pinch of cinnamon.

To make the basic batter, mix all the ingredients together to make a thick treacle like consistancy. You want it quite thick but so it can still run off a spoon.

Then heat up a pan, get it really quite hot and add some sunflower oil. Then place a ladle full of the mix into the pan. It will bubble up and rise quite quickly. When golden turn over with a palete knife. When the otherside is cooked keep warm in the oven until all the other pancakes are made. Serve with fruit and my vegan icecream!  Recipe here! http://deerlybelovedbakery.blogspot.com/2011/05/ice-cream-and-news-article.html

Ingredients for courgette flower fritters:

6 Courgette flowers

2 cups of flour

1 cup of soya milk

1 tsp of baking powder

Good pinch of salt and black pepper

To make the basic batter, mix all the ingredients together to make a thick treacle like consistancy. You want it quite thick but so it can still run off a spoon. Wash the courgette flowers and gently pat dry with kitchen paper. Then dip them in the batter mix and lay on some grease proof paper. Pop them in the oven at around 190c for 15 mins or until golden. For a less healthy version shallow fry in sunflower oil until crispy and golden!