This week's entry for the #penumbracookclub is inspired by a new series of collars we've uploaded to the shops today. It's our vegan "apple blossom" collection, in which we engrave beautiful mandala-inspired patterns onto the material.

I really wanted to cook something with a design inspired by these collars. If you follow this blog closely, you might remember that went wrong once already, when I had a try with the vegan blackberry cake.
This almost turned out to be my second failure...

My partner doesn't have much of a sweet tooth. So having sugary pancakes as the main meal was no attractive option to him. Therefore, he offered to make a Mexican inspired filling for our main dish and share the sweet #penumbracookclub pancake with me for dessert. That sounded reasonable, so I made a bit more batter than initially planned.

Well, you know, as good a cook as he is, his estimation of portion sizes is usually off. He made all the batter for our main dish and left me none for dessert (Yep, it was too much. We had to get creative with the use of the leftovers later). What could have been an "I told you so"-moment turned out to be a blessing in disguise. The batter was pretty tasteless, and the texture was not good at all. It worked for the main course since the filling was excellent, but no real option for afters.
I decided to try a different approach for the dessert batter and made a sweet pancake mixture for the second attempt.
This time, it worked out just as planned! I'll tell you how I got the pattern on the pancake in the recipe :)

Thinking about the final meal, I also had to create some kind of filling. The floral pattern was the perfect excuse to order some dried rosebuds (finally!). I love plating food beautifully, even just for my partner and me - but buying something just for decoration seemed wrong.
Now, though, the rosebuds had a real purpose!
The filling was actually simple yet tasty: a mixture of coconut yogurt, homemade rose syrup, and fresh blueberries.
The remarkable thing about it was the syrup. I never made rose syrup before and went with my gut when it came to the mixing proportions. It turned out fabulous. So much that my partner - who's only deviations from drinking water are one cup of coffee in the morning and probably some alcohol in the evening - made himself a glass of rose-lemonade. Twice. In two days. 😳

Now, enough about my partner and me; let's move on to the recipe!

rose syrup:

250 ml water
250 g sugar
7 g citric acid
15 g dried rosebuds

Bring water, sugar, and citric acid to a boil.
Pour over the rosebuds in a jar and put the lid on.

Let the mixture rest for about 36-48 hours.

Pour the liquid into a pot by using a strainer to get rid of the rosebuds. Bring it to a boil again. Fill the hot drink into a bottle, let cool and store in the fridge.

pancake filling

1 cup of coconut yogurt
rose syrup to taste
fresh blueberries to taste

Mix all the ingredients according to your taste :)

pancake batter

1 ripe banana
100 g wheat flour
200 ml plant-based milk (we used coconut)
1 tsp Psyllium husks (soaked in a bit of water)
1/2 tsp baking soda
1 pkg. vanilla sugar

Mash the banana and mix it with the other ingredients. Blend if you want a super-smooth texture.

Let the batter sit for about 10 minutes.

Fry in a pan using a fat of your choice. We used margarine.
That's it :)

Fill your pancake with the yogurt mixture, drizzle with rose syrup, and serve with blueberries for a simple yet tasty dessert.

Bonus info: how to make a pattern

Take some of your pancake batter and mix it with cocoa powder to give it a nice dark color. Fill it into an icing bag with a small tip.
Cut a piece of parchment paper so it fits onto the bottom of your pan.
Place over the desired pattern and trace it with the dark batter.
Put the parchment paper in your pan, place it on your stove, and heat it.
Wait until the batter solidifies and pour the rest of the (lighter) mixture over it.
Wait until the batter starts to solidify and flip. Peel off the parchment paper and fry to your desired level of browning.