Elderflower and raspberry pancakes
30 May 2025
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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.
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
Instructions
- 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.
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Categories
- Meal Type: - Breakfast - Brunch - Dessert - Main - Pancakes & Waffles - Quick & Easy - Seasonal
- Cuisines: - British
- Occasions: - Afternoon Tea - Parties - Picnic
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Nut Free - Vegetarian
- Skill Levels: - Easy
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