3/4 cup milk (200 ml)
1 tbsp oil or melted butter
1 Tbsp sugar (you can use honey)
3/4 cup whole wheat flour, E.g. kamut flour (100 g)
1/2 tsp baking powder
Zest from 1/2 organic lemon
1/2 tsp ground vanilla/vanilla extract or beans from 1/2 vanilla pod
1/4 tsp cardamom
A pinch of salt
15-20 large elderflower heads
1 Tbsp of powdered sugar
Oil or butter to fry
How to cook:
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.
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.