Pancakes with Florida Grapefruit Jam, Yoghurt, Pistachios & Edible Flowers

Florida Grapefruit Jam (Korean-style)

1. Peel the Florida Grapefruit and remove all white pith and membranes. Cut into small pieces and remove any seeds.
2. Place the Florida Grapefruit pieces in a bowl and lightly mash with a fork or cocktail muddler to release the juices.
3. Mix in the honey and sugar. Let it sit for 5-10 minutes so the juices combine well.
4. Optional: for a thicker syrup, gently heat for 5-8 minutes over low heat. Let it cool completely (it will thicken further as it cools).

Pancakes

1. Mix the flour, salt, and vanilla sugar. Make a well in the center and crack in the eggs. Add half of the milk and whisk to a smooth batter without lumps.
2. Add the remaining milk and mix well to create a fluid batter.
3. Optional: let the batter rest for 15 minutes for softer pancakes.
4. Heat a pan over medium heat. Pour a ladleful of batter into the pan and swirl to spread evenly. Cook the thick pancake until golden (1-2 minutes). Flip and cook briefly on the other side. Repeat with the remaining batter.

Assembling the pancake stack

1. Stack the pancakes, spreading a thin layer of Florida Grapefruit jam between each layer.
2. On top of the last pancake, add a generous spoonful of yogurt or crème fraîche.
3. Garnish with citrus zest, Florida Grapefruit segments, chopped pistachios, and edible flowers