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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 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
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
 

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