Elderflower Scotch Pancakes
This recipe uses individual delicate flowers, bringing the essence of midsummer to
your stove. Later in the season, add flower seeds. Hogweed seeds add a crunch, and
a small handful of sweet cicely seeds a hint of aniseed. Serve with wild berries.
Makes 20 (depending on size)
What to forage and find:
3 elderflower heads, unwashed
100g self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
1 medium egg
Generous 1⁄2 cup (125ml) milk
Butter, for greasing
Honey or syrup and bilberries, to serve
Shake the elderflowers well to remove any insects, then carefully remove the tiny,
lace-like flowers and put them into a bowl.
Sift the flour and baking powder into a mixing bowl and add the sugar.
Make a well in the centre, and pop the egg in. Using a small whisk, mix the milk with the egg, gradually drawing in the flour and sugar.
Beat the batter well until it is smooth and free of lumps, then gently fold in the elderflowers.
Heat a knob of butter in a frying pan (do not allow it to brown) and drop a scant tablespoonful of the batter into the pan (it can be easier to put the batter into a measuring cup and slowly pour the batter into the pan from the cup).
When the pancake puffs up and starts to bubble, flip it over with a spatula. Cook for another minute until the pancake puffs up and the underside is golden.
Repeat until you have used all the batter, adding additional butter as necessary. Wrap the pancakes in a clean tea towel to keep warm.
Let your pancakes follow the seasons:
try other flower blossoms (a small handful of petals that are free from uninvited, tiny visitors) such as damson, sloe, cherry and hawthorn in the spring. Sweet cicely is also in flower in late spring, and in the later summer, you can use meadowsweet.
© Fiona Bird 2013
From The Foragers Kitchen by Fiona Bird,
published by CICO Books
Photograph by Stuart West
Author: Fiona Bird Email: