And we are off in 3 days… Seriously just 3 days until I am sitting on a plane on my way to Malaysia. On my way to enjoy the sun, street food, heat, water, great books and my man!
As always when you are a few days away from travelling to-do lists and tasks seem pile up! This time it is even more crazy since I am finishing my internship while preparing a handful of blogposts. Because I do plan on posting regularly during our trip – Jonas even bought me an Ipad to bring. So I’ve been doing 5-6 shoots of lovely summer treats – that I’ll reveal to you during the next month while drinking a coconut in the shadow of a palm tree somewhere in Asia – I love this visual!
But you still need a little to go with now, so I’ll give you this wonderful recipe that I have developed during my internship here in Karolines K ¸kken at Arla!
It is a rather special but very simple and tasty nordic treat that some might know and others never heard of. I am currently working with a theme: edible flowers. It has been such a blast, and I have finally gotten to play with zucchini flowers, daisies, violets etc. and of course elderflowers. You can see some of my recipes on Instagram – where I document a lot of my crazy kitchen experiments :)
Well, these elderflower pancakes were something that I always wanted to try. It is an old fashioned summer treat that some danish children might have tried while spending the holiday at their grandparents. It was a first for me and I must say I was quite pleased with the result. The taste of the elderflowers are so aromatic, sweet and gentle and you get to enjoy it in every single bite. The flowers are simply dipped in a batter, and for you I made a whole-grain-version with reduced sugar, and then fried on a hot pan until golden. You should try to serve them straight away dusted with powdered sugar and served with something cold and creamy on the side.
In Scandinavia the elderflowers are blooming right now, and they are only here for a short time, until they turn into black intense berries. Be quick, sneak of and collect a big basket of these amazing flowers – make syrups, ice cream and cakes – or just decorate you salad with them! Enjoy and have a wonderful flower hunt!
Flower pancakes for summer lovers
Note: These cakes are also called hyldekæreste (meaning elderflower-lovers) due to the to pair they make with the two stems. They are perfect to serve if you wanna win over a man or impress a girl- and maybe they even work as an aphrodisiac…
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
Make the flower cakes
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 (see pictures).
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.
I developed the original recipe for Karolines K ¸kken – spiselige blomster 2013!