Summer’s here and that means it’s time to indulge in some delicious and fresh goodies!
These elderflower pancakes are one of my absolute favorites.
You may not have heard of them, but trust me, they’re a real treat.
The flavor of elderflower is so aromatic, sweet, and smooth – you’ll savor it in every single bite.
For these pancakes, I decided to make a whole grain, reduced sugar version.
All you have to do is dip the flowers in the batter and then fry them in a hot pan until golden brown.
To make them extra special, I like to dust them with powdered sugar and serve them with something cold and creamy on the side.
Elderberry blossoms are blooming right now, and they’ll only be here for a short time before they turn into intense blackberries.
So don’t wait too long. Go out and get a big basket of these amazing flowers.
You can use them in syrups, ice cream, cakes, or even as a garnish for your salad!
It’s the perfect way to have a taste of the short-lived beauty of elderberry flowers.
So gather your friends and family and go on a flower hunt.
Enjoy the beauty of nature and the delicious treats that come with it.
These elderflower pancakes are sure to be a hit at your next summer gathering.
Happy flower hunting!
Hippie Summer Pancakes
- 200 ml milk
- 2 eggs
- 1 tbsp oil or melted butter
- 100 g whole wheat flour E.g. kamut flour
- 1/2 tsp baking powder
- 1/2 organic lemon Zest
- 1/2 tsp ground vanilla/vanilla extract or beans from 1/2 vanilla pod
- 1/4 tsp cardamom
- A pinch of salt
- 18 large elderflower heads
- 1 tbsp powdered sugar
- Oil or butter to fry
- Shake the flower heads free of any insects or dirt. Clip or cut the heads into smaller bunches with no more than 2 stems, just like a pair of cherries (see pictures).
- In a bowl mix together all the dry ingredients for the batter. Add milk while stirring to avoid any lumps. Then add the eggs and oil. You should have thick pancake batter that sticks to your finger or a spoon when dipping it. Add more flour if it seems to thin.
- Heat a large pan on medium heat with 1-2 tbsp of butter/oil. Use the flower stem as a handle and dip one elderflowers in batter at a time, let it drip for 2 sec. Fry the the flowers, heads facing down for 1-2 min. Flip to fry the other side. Remove cakes when both sides are golden and crisp.
- Drizzle with powdered sugar and serve straight away with a dollop of yoghurt, ice cream or whipped cream.