Ingredients4-6 elderflowers (elderberry blossom heads)
85g plain flour
Dash of vanilla essence
2 tsp sugar
2-3 tbsp milk or milk-substitute
2-3 tbsp wine (white or rosé)
Oil for frying
Handy HintElderflowers won't keep, so pick them just before you want to cook them. If you pick them earlier in the day, or the day before, say, then pick them with long stems and stand them in water until you are ready to use them. Keep the flowers themselves dry.
Method1. Beat egg, flour, zest, vanilla and sugar together with a little of the liquid ingredients to make a smooth paste, then beat in more of the liquids to make a thick, cream batter.
2. Leave the bowl in the fridge until you are ready to cook the elderflowers. It needs to stand for half an hour, or more.
3. When you are ready to cook the pancakes, shake the flowers to make sure there are no creepy crawlies in them, then dunk them one bunch at a time in the batter. 'Pump' them up and down a little to enclose the flowers in the batter, but don't swish them around the bowl. Allow excess batter to drip back down into the bowl.
4. Heat up plenty of oil in the pan and gently lower the battered flowers into the pan. They should spread out again. While they are frying on one side, snip the stems off with kitchen scissors and discard.
5. When the pancake is cooked golden brown on the bottom, gently flip over and cook the top.
6. Serve hot, plain, or with sugar or sugar and lemon.