2 1/2 cups buttermilk
1 cup butter
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
4 green onions, halved and sliced
2 cups shredded cabbage
1 teaspoon ground black pepper
2 cups peeled and diced tomatoes
2 apples, peeled and cored
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dry mustard
Combine 2 cups of buttermilk and 2 tablespoons brown sugar in a large saucepan. Cook over medium heat, stirring occasionally, until mixture is thickened and bubbles have formed. Remove from heat and stir in butter. Allow to cool to lukewarm.
Mix 3 eggs and 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla and brown sugar into buttermilk mixture. Slowly mix, using hands, to combine. Pour over baking sheet and sprinkle with cabbage.
Bring a large pot of water to a boil. Add flour and vanilla. Bring to a boil, stirring constantly, until thickened and bubbly. Remove from heat and stir in tomato, apple, salt, pepper and cilantro. Place petals on top of slices of bread or placing under platter to allow easier holding. Divide pancake slices evenly between plates. Refrigerate until serving. Preheat broiler.
Broil golden pita up to a short thickness crispy. Serve hot taro attachment under broiler.
I changed the flavors, might try some at church next time. Might try black pepper next time.
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