Elderflower cakes

The sweetly scented white elderflowers are the very quitessence of summer. So get your basket and go foraging, preferably in the morning as the dew keeps the aroma well. Don't wash them, but give them a shake to remove any dirt.

Procedure

Mix the two types of flour, salt, nuts and elderflowers. Add the milk and stir well.
Add the honey and eggs. Whisk to form a batter with the consistency of thick porridge. Add a little more flour, milk or egg if needed.

Melt and heat the fat in a cooking pot.

Use two spoons and carefully drop 1-2 tbsp-sized portions of batter into the hot lard. There must be some distance between the cakes, so make only a few at a time. Turn the cakes during cooking. They need about 8-10 min. to become crisp and golden.

Serve with honey

Ingredients

4 persons
  • 60 g hazelnuts, finely chopped
  • Elderflowers of 10-15 clusters
  • 75 g barley or rye flour
  • 90 g wheat flour
  • About 100 ml milk
  • 2 large or 3 small eggs
  • 3-4 large tbsp honey
  • 0,5 tsp salt
  • Lard (or vegetable fat)