Elderberry Cakes

*) You can collect elderflowers yourself in the months of May and June. The flowers for the Hulunderkuechlein do must be fully open. It is best to harvest them in the sunshine, when they are tastiest. Rinse the cut umbels thoroughly under running tap water, toss them dry and let them drip with the stems facing upwards.

For the dough, mix the flour with cow’s milk and salt until smooth. Separate the eggs. Mix the egg yolks into the dough, which should now be quite thin.

Let the dough stand for 15 minutes to allow the flour to swell. If it is too viscous, add a little more mineral water.

Whip the egg whites until stiff and gently fold them into the pancake batter.

Heat about 1/3 of the clarified butter. Grab the elderflowers by the stems, dip them into the batter and bake in the clarified butter over medium-high heat until light brown.

Keep the baked cakes warm in a hot oven at 50 °C. While the last unit is baking, heat the honey at a low temperature until it is thin. Stir the cinnamon into the honey.

Serve the baked elderberry cakes on heated plates, drizzle with the spiced honey and place on the table on the spot.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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