Pick, dip and bake. Powdered sugar. Good to go.
The elder trees are blooming. Just right outside my door. This is of course an opportunity I can’t wave goodbye as it ‘s passing by. But (isn’ t there always a but)… I’m kind of scared to pluck them for a multiple set of reasons:
1. Too close to the ground = dog and cat pee dangers
2. A little higher up, human pee can’t be ruled out completely either
3. Too high up there’s probably bird stuff
4. Don’t even get me start about other crawling little creatures
That set of reasons are cause for reason no. 5: I’m afraid people passing by will say something or approach me. Because of earlier mentioned (animal) body fluids I try to find blooms hidden deeper in the greens of the tree. From a distant that could be considered… questionable. And also, you are not supposed to forage from all the trees in your residential surroundings.
Last Saturday however I tried my luck. I was returning from shopping and a branch was hanging over in my way. Like dangerously its-gonna-poke-my-out in the way. So I had to clear the path anyway and magically found myself standing there with a couple of blooms. They ended up for breakfast on Sunday.
- Fresh elderflowers, thoroughly washed and rinsed clean. I usually divide into smaller branches.
For the batter:
- 1 egg
- 55 gr flour
- 150 ml milk
- pinch of lemon zest
- pinch of salt
- Mix all batter ingredients in to a smooth mixture.
- Dip the branches before frying golden brown in a some butter in a frying pan.
- Dust with some powdered sugar and serve.
P.S. dipping the branches in the batter looks really pretty. It would be more practical to take off the flowers and mix them in to batter and bake the pancake normally, like an actual pancake. This is entirely up to you ofcourse.