Elderflower Coconut Pancakes

Elderflower Coconut Pancakes

These elderflower pancakes are delicious way of using these delicate flowers. We used duck eggs to create a light fluffy texture and coconut milk to make them dairy free. They were sweetened with cardamon syrup which complimented the elderflowers and topped with this seasons rhubarb compote but any jam will suffice.

Prep 20 mins
Cook 0 mins
Ready-in 0 mins
Yields Serves 4


1 cup of plain flour not bread flour! Too much gluten
1 teaspoon of baking powder
pinch of salt
1 cup of coconut milk or any milk plus 1 tbsp
2 large eggs separated into yolks and whites.
2 tablespoons butter
1 tablespoon cardamon syrup or runny honey & 1 tsp of ground caradamon
For the compote
450g rhubarb , cut into 4cm pieces
5tbs of honey with 3 crushed cardamon pods or cardamon syrup
finely grated zest and juice 1 orange


  1. For the compote
  2. Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the caradmon syrup or honey, a squeeze of orange juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. , then bake in the oven for 30 mins.
  3. For the pancakes
  4. Whisk together the dry ingredients in a bowl, then add in the milk and egg yolks and whisk until just combined before adding the butter and whisking until it disappears.
  5. With the egg whites, mix on an electric mixture until the soft peaks form, adding in your small amount of sugar gradually, which helps it stay in shape. Adding a pinch of cream of tartar makes it even more stable!
  6. Fold your egg white mixture into your pancake batter until combined, being as gentle as you can.
  7. Season a frying pan with with a teaspoon of rapeseed oil and a tsp of butter heat gently then spoon a ladle full onto the heated fat.
  8. When bubbles appear flip the pancake over and then cook for another 3 -4 minutes until golden.
  9. Transfer onto a plate and top with the prepared compote and top with fried elderflowers and some icing sugar.

Additional Notes

Calories: 127kcal, Carbohydrates: 15g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 63mg, Sodium: 350mg, Potassium: 127mg, Fiber: 1g, Sugar: 3g, Vitamin A: 213IU, Calcium: 66mg, Iron: 1mg

Make them gluten free by using gluten free flour
Use any seasonal fruit for the compote; apples, pears, plums make good substitutes.
Experiment with the flavouring use ground ginger or cinnamon instead of cardamons.

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