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200 g Flour (1 3/4 cups)
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
Small pinch salt
16 Elderberry blossoms with stems
Sugar for dusting
750 g Lard or shortening for frying (1 lb 11 oz)
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.
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