Syrup Sunday and Squash Flower Pancakes

Early in our marriage Weldon and I realized that breakfast had a myriad of bothersome time-constraints.  Plain eggs, homemade yogurt, or some other quick bite just didn't do justice to the variety of options that should have been at our fingertips.  So, we decided that on random Sunday mornings we would celebrate this oft-rushed meal.  We called it Syrup Sunday.  Whatever was on the menu, it would be drizzled with straight-from-Vermont pure maple syrup (locally purchased from an organic farm/orchard during our family's annual October reunion).  Waffles, french toast, and pancakes graced our plates.  It became obvious that pancakes won out as our favorite...so we had a household-sized IHOP on our hands.  Blueberry pancakes, peach pancakes, strawberry pancakes, banana pancakes, and the list goes on.  This weekend we were inspired to have a Syrup Sunday after visiting Weldon's aunt and uncle's garden on Saturday morning.  At one point, his aunt nonchalantly asked, "Do you want any squash flowers?"  With our own squash plants falling prey to vine borers, I jumped at the chance and instantly put a Syrup Sunday on the docket for the following morning.  "YES!!" Weldon exclaimed at his good fortune.  Below is my tried and true pancake batter recipe with an adaptation for squash flower pancakes. Here's hopin' you find a Syrup Sunday in your future!

This Sour-Milk/Buttermilk Pancake recipe is taken from one of my grandmother's trusted cookbooks, The Culinary Arts Institute's Encyclopedic Cookbook edited by Ruth Berolzheimer, copyright 1950.  I love this book's old-timey photos and Leave It To Beaver captions: "Mold jellied salads in perky shapes for individual service instead of using large molds. When arranged on a bed of chicory with mayonnaise piles in the center, they'll keep the family coming back for more." How can you not want to try the pancake recipe from a book like that!?!

It's simple (and deliciously worth it) to make pancakes from scratch.  We usually put fruit in the batter; but if by chance we don't, we usually heap some on top...except in the case of squash flower pancakes.  If you don't have buttermilk on hand, simply add 1 tsp. of apple cider vinegar to 1 cup of milk. Allow to rest for a few minutes to "sour" the milk.  Note: These pancakes also freeze well.  I often make a double batch and freeze the extras.

To Make Awesome Pancakes:

Bubbles on top, Browned on bottom = Flip Me!

1 1/2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1 T sugar
2 eggs
1 cup sour milk or buttermilk
1 T melted shortening (a.k.a. lard, butter, or even coconut oil)

Sift dry ingredients together.  Beat eggs, add buttermilk and shortening, then add to dry ingredients gradually, beating until smooth.  Read below for cooking instructions.

To Make Awesome Squash Flower Pancakes:
1.  Pick large squash flowers that are barely opened. Note: I kept my flowers in a container in the the refrigerator overnight; but if possible, pick them fresh the morning you plan to use them.  Gently rinse them, then place on a towel to dry.
2.  Make your pancake batter according to the recipe above.
3.  Heat a griddle to medium heat.  Add butter or lard to coat the griddle.
4.  Holding the base of one flower, drag it through the batter on one side and then the other.
5.  Immediately, place the battered flower on the griddle. Repeat Step 4 until the griddle is full.
6.  Like all pancakes, wait until the top side is bubbly and the underside is browned.
7.  Gently flip each pancake and brown the other side for a few minutes. Lightly butter the top of each

pancake.  Remove to a warm oven.
8.  Repeat steps 4-7 until you run out of flowers.  Use extra batter to make plain pancakes.
9.  Eat everything but the green base of the flower.  You might even want to lick the plate for the leftover syrup!  Shhh...we won't tell...

Squash Flower pancakes have a melt-in-your-mouth texture and a slightly vegetal taste that is well-complemented by the buttery, lightly-sweetened cake.  They make a fun summer treat.  Plus, it sounds so cool to say you ate flowers for breakfast!  If you're really lucky, you'll have a cute sous chef make a savory side of sausage to complete this farm-hearty breakfast.