Small Pancakes with Black Currants and Elderflower

Although small, these fluffy pancakes will surely stay in your memory for a long time. The combination of black currants and fresh elderflowers is so special and unusual that you will definitely use it again when preparing desserts.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 130 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 3 spoons Sugar, white

  • 1 piece Egg, fresh

  • 240 ml Milk, whole milk

  • 40 g Butter, unsalted

  • 150 g Black currant, fresh

  • 1 teaspoon Pumpkin flowers

  • 30 g Butter, unsalted

  • 1 spoon Powdered sugar

Steps

  1. Place a small pot with butter on the stove and slowly melt it over low heat. Remove the pot with melted butter from the heat.

  2. In a bowl, mix the flour, baking powder, salt, and sugar. In another bowl, whisk the egg with a hand whisk and slowly pour in the milk and melted butter while mixing. Mix everything well to create a uniform mixture. Make a well in the center of the dry ingredients and pour in the egg mixture. Mix until you get a smooth batter without lumps. Let the batter rest for 30 minutes. Wash the black currants if needed and drain them well.

  3. Place a pan on the stove and heat it. Add a piece of butter to the heated pan and wait for it to melt. Tilt the pan to evenly coat it with butter. Using a ladle, pour about 60 ml of batter into the pan. If the pan is large enough, pour batter for two pancakes. Shape the batter into a smaller pancake with a diameter of 10 cm. Sprinkle black currants and elderflowers over the pancake. After about 3 minutes, the bottom of the pancake will turn golden brown, and bubbles will start to appear on the top. Flip the pancake using a spatula. Cook it on the other side for 2 minutes. Repeat the process to make all 8 pancakes. Store the cooked pancakes on a warmed plate and cover them.

  4. Once all the pancakes are cooked, place them on a serving plate, dust with powdered sugar, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 252.98 kcal
  • Fat: 8.77 g
    • Saturated Fat: 5.08 g
  • Carbohydrates: 36.24 g
    • Sugars: 8.08 g
  • Protein: 5.08 g
  • Fiber: 0.46 g

Advice

Fresh elderflower has a slightly more intense aroma and flavor, so we must be careful not to add too much. Instead of fresh flowers, you can use dried elderflowers. The size of the pan determines how many pancakes you can bake at once.