200 g flour (1 3/4 cups)
1/8 l milk (1/2 cup plus 1/2 tbsp)
16 elderberry blossoms with stems
With a whisk, mix the flour, eggs, salt, and milk into a pancake
batter. Rinse the elderberry blossoms several times, then pat dry
with paper towel. Briefly dip the blossoms into the dough, and
then deep fry until golden brown. Dust with sugar and serve.