Elderberry pancakes

Ingredients for 2 servings:

• 8 elderflower umbels
• 200 g flour
• 2 eggs, separated
• ¼ liter of beer, dark, Riesling also works
• 1 pinch of salt
• Oil, for frying
• 2 tbsp powdered sugar, for sprinkling

Instructions

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

Elderberry cakes – traditional farmer’s recipe

This is an ancient recipe. In May, when the elderflower blossoms are in full bloom, it gives you a taste of spring and a glimpse of summer. Hold the ripe elderflower heads, cut from the bush (do not tear them off), by the stem, shake well (do not wash them), and set aside. In a bowl, combine flour, egg yolk, and salt to form a dough. Let the dough rest for a while (20 minutes). Now drizzle in the beer (or wine, if desired) and mix well. In another bowl, beat the egg whites until stiff peaks form and carefully fold them into the batter. Heat oil in a pan. Dip the heads into the batter and fry in the pan over medium heat until golden brown. Dust with powdered sugar and serve. Tip: You can also use regular or brown sugar for sprinkling. You can also fry the “Hollerkiacherl” in a deep fryer.