Recipes and How to Make Strawberry Buttermilk Pancakes with elderflower and Poached rhubarb

I can't believe it's been an entire month since I blogged. Time flies, as they say.
Apparently it's been so long that I completely forgot that my previous post was pancake related as well. I usually try to vary each post a bit more, but one can never have to many great pancake recipes. Right?
It's also a whole month since I travelled to France, and to tell you the truth, I haven't even begun to look at the photos yet. I know that I've been busy this month, but what have I done, really? I can't bring myself to remember. And in a few days I'm leaving for France again.
When I was in France a month ago, the elderflower was already blooming and it was really hot. Looking outside right now, it looks like November. Raining and 14°C. Which also means that the elderflower here has really been struggling to bloom. I don't think I've ever seen it bloom this late, and it's not even quite there yet! So if you live in a country where the elderflower has already bloomed, feel very free to make these pancakes without it as they are so delicious with just strawberries. Incredibly fluffy, light and just perfect!







STRAWBERRY BUTTERMILK PANCAKES
WITH ELDERFLOWER AND POACHED RHUBARB
Serves 3-4
Note that this recipe makes more pancakes than pictured (I was hungry)!

INGREDIENTS
PANCAKES
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp vanilla powder or 1/2 tsp vanilla extract
1 cup buttermilk
2 medium eggs
25 g butter (1/4 stick), melted and cooled

125 g chopped strawberries (about 3/4 cup)
3-5 elderflower heads

POACHED RHUBARB
100 g rhubarb, trimmed and finely chopped (about 3/4 cup)
1/2 cup water
4 tbsp granulated sugar
1 tbsp lemon juice
1/4 tsp vanilla powder or 1/2 tsp vanilla extract

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DIRECTIONS
PANCAKES
1. Sift flour, baking powder, baking soda, salt and vanilla powder into a bowl.
2. Mix together the buttermilk and eggs in a small bowl (and vanilla extract if using).
3. Add the wet ingredients to the dry and stir carefully until mixture is smooth. Cover the bowl with plastic wrap and let stand 15 minutes in roomtemperature. Add the butter and stir until smooth. Stir in the chopped strawberries.
4. Heat a nonstick frying pan with some butter. Pour about 2-3 tbsp of batter into the frying pan and immediately sprinkle the top of the pancake with some elderflower blossoms. Turn and fry until golden brown.

POACHED RHUBARB
1. Put rhubarb, water, sugar, lemon juice and vanilla in a saucepan.
2. Let simmer very gently for about 2-3 minutes or until rhubarb is soft, not mushy!
3. Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool, then add the rhubarb.
4. Spoon the rhubarb pieces on top of your pancakes and pour some rhubarb "syrup" on top. Serve with toasted almond flakes and fresh strawberries.