Skip to content

When Cultures Collide: Vlierbloesem Pancakes

vlierbloesem pancakes
Hello, and welcome back!
I bet you thought I was finished with my elderflower fixation, didn’t you? Well, not so fast.
Why not combine my love for American breakfasts with a traditional Dutch flavor?
Elderflower pancakes!
My go-to recipe for basic American-style pancakes is:
1 1/2 cups flour (I used half whole-wheat flour, half all-purpose)
1 tablespoon sugar (I used cane sugar)
3 teaspoons baking soda
1 teaspoon salt
1 1/4 cups milk (I used non-fat)
3 tablespoons butter (melted)
1 egg
The only extra ingredient you have to throw in for elderflower pancakes is… elderflower!
A big thanks, again, to my friend Reineke for introducing me to this idea.
Step 1: Mix the dry ingredients together (flour, sugar, salt, baking soda)

Step 2: Add the wet ingredients (egg, milk, butter)
Step 3: Use scissors or kitchen shears to cut the tiny flowers from the stem (I used about 6 small heads of elderflower for 6 servings of pancakes).
Step 4: Melt butter in a skillet on medium-high heat and pour a ladle-full of your batter into the pan.
Watch for small bubbles to appear. This is how you’ll know your pancakes are ready to be flipped. You can also choose to sprinkle some extra flowers onto your pancakes before making the final flip.
Final Step: Drizzle with maple syrup and enjoy!

Maybe you can take this recipe for a test-drive this weekend? The elderflowers add a subtle flavor that will make for a very impressive breakfast-in-bed surprise! :)
Have a wonderful weekend, and I’ll see you on Monday!

3 Comments Post a comment
  1. Emily #

    Very Yummy!

    June 11, 2012
  2. add some ricotta cheese to those pancakes and they will fluff even higher! what a fun and creative breakfast… or lunch… or dinner ;)

    August 6, 2012
    • Emily #

      Yum! Great idea!! And I agree that pancakes are great any time of the day… morning, noon, or night! :P

      August 6, 2012

Leave a Reply

You may use basic HTML in your comments. Your email address will not be published.

Subscribe to this comment feed via RSS