Have you walked through the forest lately and smelled this unique, wonderful, sweet perfume of elderflower? I did today and couldn’t resist bringing some home. Not to put them in a vase. Much better: to put them in our pancakes :–)
A sweet dish that my granny used to make for me and my brother when we were little. A white-flour-deep-fried-version with loads of icing sugar on top, though. Which I remember to taste absolutely amazing. But as my attitude towards food and also taste for sweetness changed somewhat since then, I figured I should try a healthier take on that dish. And it turned out great :–)
As elderflower season comes and goes really fast, I wanted to share this recipe immediately. To make sure you still find a few of those white beauties in the forest in time :–)
Ingredients:
- approx. 10 elderflower heads
- 1 egg
- 1 cup milk of your choice
- 1 1/4 cup whole-grain flour of your choice (I used whole spelt flour)
- 1 dash salt
- for drizzling: liquid sweetener of your choice (I like agave syrup)
Directions:
- Shake any insects of the elderflowers.
- In a small bowl mix all ingredients besides the elderflowers.
- Heat 1 tbsp of oil in a non-stick frying pan.
- Grab the first elderflower head at the stalk, dunk it into the batter (head completely under) and transfer into your frying pan. Fry on low to medium heat to insure that the batter gets baked thoroughly. Once nicely browned on the bottom flip over and wait just a little while longer for the other side to brown as well.
- Repeat with all the other heavenly smelling blooms, drizzle with some agave syrup (or honey, or maple syrup) and enjoy the taste (and scent) of those early Summer days!
