There’s an abundance of wild green goodness in a little stack of these vibrant pancakes. They are really simple to make and taste all alive, delicious and nourishing to every cell.
The act of foraging for food is an exercise in mindfulness and nature connection in itself. I don’t think foraging can be done without a profound awareness of the natural world and the gifts it offers, because without this deep connection to nature then what are we actually doing? Well, we are engaging in the very human-centred act of ‘taking because we can’, and that is no way to foster or nurture any important relationship. So when we forage we must be present, respectful, aware of our (equal, not superior) place in nature, and intensely grateful for it.
To make these savoury pancakes I used a lot of freshly foraged wild greens, mostly few flowered leek (a variety of non-native wild leek considered to be an invasive species), some nettles, a little ground ivy, cleavers, dandelion, and chickweed. These can be made with any ratio really but the oniony flavour of the few flowered leek really adds to the savoury notes, and I would use ground ivy sparingly, because the flavour can be quite intense. I used organic wholemeal spelt flour, but really any flour will do, and if gram (chickpea) flour is used the egg can be omitted and the pancakes made vegan and grain-free.
Savoury Wild Green Pancakes
- Half a basketful of edible wild greens
- One free range egg
- Organic Wholemeal Spelt Flour
- Salt and Pepper
Blend everything together, adding more water or flour as needed to make a yoghurt-like consistency.
Heat a little oil in a pan, fry spoonfuls of the batter until bubbles appear on the surface, then flip, fry on the other side until lightly golden (this will appear darker on the green of the pancakes). Keep warm in a low oven until all the batter is used. Delicious on their own with a little sea salt, or hummus, wild pesto, green salad….
Wild food and nature connection events coming soon.