🍽️ Crispy Elderflower Pancakes

Name: Crispy Elderflower Pancakes
Total time: 30 min
Yield: 4 servings
Ingredients: 12 elderflower umbels; 1 egg; 75 ml dry white wine; 100 ml whipping cream; 125 g flour; 1 tbsp sugar; 1 tsp vanilla sugar; 0.5 tsp grated orange peel; 2 tbsp melted butter; 1 pinch salt; 1 l vegetable oil (for deep frying); powdered sugar (for dusting)

577 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

12 elderflower umbels
1 egg
75 ml dry white wine
100 ml whipping cream
125 g flour
1 tbsp sugar
1 tsp vanilla sugar
0.5 tsp grated orange peel
2 tbsp melted butter
1 pinch salt
1 l vegetable oil (for deep frying)
powdered sugar (for dusting)

Instructions

1. Shake the elderflower umbels vigorously to remove insects. Do not wash them to avoid damaging the delicate flowers. Separate the egg: remove the yolk and mix it in the pot with the wine, cream, flour, sugar, vanilla sugar, and peeled orange zest to form a smooth batter. Stir in the butter and let the batter rest for 20 minutes.
2. Beat the egg whites with a pinch of salt until stiff and gently fold them into the batter. Dip the elderflower umbels one by one into the batter so they are completely covered. Heat the oil in a pot. It is ready when small bubbles rise from a wooden spoon. Fry the umbels in batches in the hot fat until golden brown. Place them on kitchen paper to drain the fat and dust them with powdered sugar before serving.

Nutrition per serving

kcal: 577
Protein: 5 g · Fett/Fat: 41 g · Carbs: 35 g