Elderflower pancakes

Ingredients for 4 servings:

• 250 g flour
• 100 g oat flakes
• 4 eggs
• ½ tsp salt
• 500 ml milk
• 8 elderflower umbels
• Butter for the pan
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Put the flour in a bowl, add the oats, mix both together, and make a well in the center. Crack the eggs and salt into the well, then mix with the flour starting in the center to form a firm ball. Slowly add the milk while stirring, making sure there are no lumps. Let stand for about 15 minutes. Shake out the elderflower heads, wash briefly, pat dry, and trim the stems close to the blossoms. Heat the butter in a pan. Using a ladle, add some batter and spread it evenly over the bottom of the pan using a rotating motion. Sprinkle the blossoms of one elderflower head on top and press it in slightly. As soon as the edges are golden brown, turn the pancake over and finish cooking. Cook the remaining pancakes in the same way. Sprinkle with sugar to serve.