Name: Elderflower and raspberry pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup flour; 1 cup milk (plant-based, if needed); 2 small eggs; 3 Tbsp elderflower cordial; 1 cup raspberries; 1 tsp vanilla essence; Juice of½ lemon; 1 tsp oil; Oil to cook; To serve: fresh raspberries (maple syrup)

Elderflower and raspberry pancakes

I made these elderflower and raspberry pancakes with home-made cordial that I create every year during the elderflower season. They are perfect for weekend breakfasts and brunches during the Summer months.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 cup flour
1 cup milk plant-based, if needed
2 small eggs
3 Tbsp elderflower cordial
1 cup raspberries
1 tsp vanilla essence
Juice of½ lemon
1 tsp oil
Oil to cook
To serve: fresh raspberries maple syrup

Method

Put all ingredients in a liquidiser or food processor and pulse until you get a thick, creamy batter.
Rest it for 10 minutes, if time allows.
Oil and heat a pancake pan over medium heat.
Add several dollops of the batter to the pan, allowing them to spread into circular shapes. Alternatively, use silicon moulds.
After a minute or so flip them over and cook for another minute until both sides are golden.
Transfer them to a plate and make more pancakes from the remaining batter.
Serve with maple syrup drizzled over them and some fresh raspberries.

Elderflower and raspberry pancakes

Ingredients

Method

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