Elderflower pancakes with hip rose syrup
Hip rose syrup
1oo grams sugar
5 dl. water
5-7 rosehip roses
Put water, sugar, lemon juice in a saucepan.
Pick the leaves of rosehips roses and put them into the pan.
Bring pot to a boil and let it all cook for 20-25 minutes. on low heat until it boils into syrup consistency.
Keep an eye on the pan so the syrup does not burn.
Remove from the heat and put syrup into a bowl or a jar.
Keep the syrup on the kitchen table or in a kitchen draw, not in the refrigerator because the syrup will get hard and can begin to crystallize.
400 g flour
2 tablespoons baking powder
4 cups milk
25 g melted butter
5 elderflower screens
butter for frying
Sift flour and baking powder and mix with sugar. Whisk eggs and milk together and mix with the flour, bit at a time. The consistency should be thick. Add the butter during stong whipping. Put in the picked blossoms into the batter.
Stir carefully around so the batter is mixt well.
Fry the pancakes on a medium hot pan, so they get a nice golden color on both sides
Server pancakes with rose hip syrup, alternatively they can be eaten with a different syrup, ice cream or some fresh apple and cinnamon sugar.
The pancakes can also be made without the elderflower, then put in some vanilla or cardamom.