The sweetly scented white elderflowers are the very quitessence of summer. They are in season right now, so get your basket and go foraging, preferably in the morning as the dew keeps the aroma well. Don't wash them, but give them a shake to remove any dirt.
Elderflower cakes (4 people)
100 g chopped hazelnuts
The flowers of 10-15 clusters
150 ml barley or rye flower
150 ml wheat flour
50 ml milk
2 big or 3 small eggs
3-4 big tablespoons honey
½ teaspoon salt
lard or vegetable fat for cooking
Mix the flours, salt, nuts and elderflowers in a bowl. Add the milk and mix before adding the eggs and honey. Stir to form a batter with the consistency of porridge. You may add a little more milk or flour to adjust.
Leave the batter to rest while you melt the fat in a pan. When it's not enough for cooking, use two spoons and place 1-2 tablespoon-sized portions into the hot fat. Make only about 3-5 at a time depending on the size of the pan. Cook the cakes for about 10 minutes and make sure you turn them during the cooking time to get them golden and crisp on all sides.
Serve with honey (or modern icing sugar).