May brings morning rain on rosa multiflora.
And morning light on made beds.
May brings awakening wild food.
And blooming forest floors.
The colorful copper birch leaves emerge.
Violets come into view.
May is when we gather the petals.
Simple syrup will sweeten drinks for weeks to come.
May brings soft breezes through open windows.
And May brings wishes.
Spring time is upon us. New colors and new scents are blossoming into the landscape. Phlox is fragrant and purple violets pop against the sprouting greenery.
Tender violet petals will brighten up plain old pancakes.
Violets are high in vitamins A and C.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup milk
- 1 egg
- 2 tablespoons canola oil
- handful of fresh picked violets (petals only)
Whisk flour, baking powder, salt and sugar together in a mixing bowl. Add milk, egg and oil and whisk to combine. Arrange petals in skillet on medium heat, using a 1/3 cup measuring cup drop batter on top of petals in the skillet. Arrange more petals on the top of the batter and cook until bubbles start to pop on the edges. Flip and cook the remaining side. Serve with pure maple syrup.