Chickweed Pancakes


  • 1/2 pound fresh chickweed leaves
  • 1 1/2 cups milk
  • 2 eggs
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup flour
  • 2 tablespoons butter, melted
  • 2 tablespoons soft butter

Clean and wash the chickweed leaves under running water, place in a 2-quart saucepan and cover with water. Place over high heat and boil for 3 minutes. Remove from heat and plunge into cold water. Drain on a double layer of paper towels and pat dry. Chop the leaves finely and set aside.

Using a large mixing bowl, combine the milk, eggs, sugar, flour, salt, and melted butter. Use and electric beater and mix at medium speed. When the ingredients are well mixed, stir in the chopped chickweed leaves.

Place a heavy 12-inch skillet over heat and coat the surface with soft-butter. when the skillet is very hot, drop 2 tablespoons of batter and flatten with a spoon into a 3-inch disk.

Fry the pancakes for about 3 minutes on each side. Serve with cranberry jelly or marmalade.

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