Wild Garlic Pancakes - An Easy Spring Recipe with Ramps
Servings: 4 people
Calories: 318kcal
Golden brown pancakes filled with fresh green wild garlic goodness, these Wild Garlic Pancakes are the perfect springtime meal. They’re ready in minutes and are a luxurious yet incredibly simple meal to enjoy any time of the day!
Print Recipe
Equipment
- large mixing bowl
- Hand mixer
- Ladle
- Large skillet or frying pan preferably non stick
Ingredients
- 2 eggs
- 2 bunches wild garlic leaves rinse and pat dry using kitchen paper or a clean towel
- 1 ½ Cups all-purpose flour
- 1 ¼ Cups milk
- Pinch of salt
Optional
- Freshly ground black pepper
For Frying
- Butter coconut oil, olive oil, or a neutral vegetable oil
Instructions
- Whisk the eggs in a large bowl.
- Add the salt, black pepper if using, and half of the milk to the whisked eggs, mixing until well blended.
- Add the flour and mix thoroughly to create a clump-free batter without overworking. Gradually add the remaining milk, mixing until fully incorporated.
- Roughly chop the wild garlic leaves and fold into the batter using a wooden spoon or spatula.
- Heat a teaspoon of butter or a little oil in a large frying pan over medium heat. The pan is ready when small bubbles form in the butter or oil.
- Pour approximately ½ cup of batter into the hot pan, depending on the size of your pan. Be sure to include the wild garlic in each scoop, which can otherwise sink to the bottom of the batter.If you find that the batter is too thick to swirl around the pan then you can add a splash of cold water or milk to the batter and mix thoroughly.
- Carefully swirl the pan to distribute the batter evenly. If needed, use a fork to spread the wild garlic leaves in a single layer.
- Flip the pancake when the edges begin to curl, the batter sets, and the underside is golden brown. Cook the second side until golden brown, about 2-3 minutes total.
- Repeat until the pancake batter is used up.
- It’s time to flip when the edges of the pancake start to curl upwards, the batter starts to set, and if you peek, the underside of the pancake should be a golden brown.
Notes
Serve hot with a knob of butter, a splash of lemon juice, or some sweet chili sauce.
Nutrition
Serving: 100g | Calories: 318kcal | Carbohydrates: 48g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 93mg | Potassium: 196mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1328IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 4mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
