A stunning dish whose inspiration was borrowed from a recipe for onion pancakes with dandelion greens and bacon from Georgeanne Brennan's delightful book 'My Culinary Journey; Food and Fetes of Provence'.
Mix flour, baking powder, and salt together in a bowl.
Mix eggs and buttermilk together, then whisk into dry ingredients. Be careful NOT to over whisk - a few lumps are ok.
Add chopped green shallots and seasonings and let sit for 30 minutes.
After you are done cooking your bacon, remove and let sit on paper towels. Add your sliced onion and saute over medium heat for ten minutes, or until slightly brown and just beginning to caramelize a touch.
Blanch dandelion greens in boiling salted water. Drain, then rough chop and add to cooked onions.
Cook pancakes as you would any other pancake. I usually offer two pancakes per person. Top with a spoonful of the dandelions then a 63 degree egg. Serve a slice of bacon on the side.
How to Cook a 63 Degree Egg:
So you bought yourself a home immersion circulator and you want a really easy dish to conquer before moving onto more serious proteins. Give this simple egg dish a try to up your game instantly, or at least in 40 minutes.
Drop your farm fresh eggs into a water bath with your circulator set at 145 degrees Fahrenheit (roughly 63 degrees Celsius). Cook for 45 minutes.
Carefully crack eggs into a bowl. Enjoy!
Yes, you can eat the dandelions that plague your garden. My only caution would be to mention you should NOT eat dandelions if you spray harmful chemicals on your lawn. The best dandelions are picked if the early part of the season before they flower. My local grocery stores and farmers markets also offer dandelions.