Pancakes with elderflowers, served with caramel sauce and walnuts

Ingredients for 3 servings:

• 3 eggs
• ¼ liter buttermilk
• ½ cup flour
• 3 elderflower heads
• some powdered sugar for dusting, if desired
• n. B. Oil for frying
• 1 cup sugar
• 1 handful of walnuts, chopped
• ½ cup condensed milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

sweet, delicious, high in calories – the sauce is also perfect for ice cream, desserts

Caramelize the sugar in a pan, then add the walnuts, tossing briefly to coat them in the caramel. Now very carefully add the condensed milk over a low heat. Be careful, it will foam up a lot, so stir vigorously so everything can combine into a sticky liquid. Set aside. Mix a thick batter with milk, flour, eggs, and possibly sugar or powdered sugar. Shake the elderflower heads well to remove insects; I always soak them briefly in water so the little creatures crawl out. Then pluck the blossoms with your fingers, comb them out, add them to the batter, and stir in. Depending on the pan used, fry small or large pancakes in a little hot oil. Arrange on plates, dust with powdered sugar if desired, and serve basted with the caramel-walnut sauce.