Griddle Cakes with Elderflower Fritters
These Griddle Cakes with Elderflower Fritters are such a simple sweet treat. Serve with gorgeous summer berries and double cream!
Makes 16
Ingredients
For the griddle cakes:
- 350g self-raising flour
- 2 teaspoon baking powder
- 1 teaspoon mixed spice
- 100g currants
- 115g caster sugar
- 175g butter, diced and chilled
- 1 egg, beaten
- 2 tablespoon full fat milk
For the elderflower fritters:
- 8 elderflower sprigs
- 100g plain flour
- 1 teaspoon baking powder
- 150ml sparkling water
To serve:
- Raspberries
- Strawberries
- Double cream
Method
Heat a flat griddle pan over a medium heat until it is hot, and heat a deep fat fryer to 170°C.
Mix together the flour, baking powder, spice, currants and caster sugar.
Rub the butter into the dry mix, using your fingertips, until the mixture resembles a fine crumb. Mix the milk and egg into the dry mix to form a soft dough.
Lightly flour the surface and a rolling pin and roll out the dough to 1cm thick. Cut out 16 x 7 cm rounds; you will need to re roll the dough to get 16 cakes.
Place the cakes onto the hot griddle and cook for 3 minutes on each side, remove to a serving plate and sprinkle with extra caster sugar.
For the elderflower fritters, whisk the flour, baking powder and water together, dip the flower sprigs into the batter and deep fry for 1 minute. Drain to a paper-lined plate.
To serve, place the elderflower fritters alongside the griddle cakes, garnish with berries and drizzle with double cream.
Ingredients
For the griddle cakes:
- 350g self-raising flour
- 2 teaspoon baking powder
- 1 teaspoon mixed spice
- 100g currants
- 115g caster sugar
- 175g butter, diced and chilled
- 1 egg, beaten
- 2 tablespoon full fat milk
For the elderflower fritters:
- 8 elderflower sprigs
- 100g plain flour
- 1 teaspoon baking powder
- 150ml sparkling water
To serve:
- Raspberries
- Strawberries
- Double cream
Method
Heat a flat griddle pan over a medium heat until it is hot, and heat a deep fat fryer to 170°C.
Mix together the flour, baking powder, spice, currants and caster sugar.
Rub the butter into the dry mix, using your fingertips, until the mixture resembles a fine crumb. Mix the milk and egg into the dry mix to form a soft dough.
Lightly flour the surface and a rolling pin and roll out the dough to 1cm thick. Cut out 16 x 7 cm rounds; you will need to re roll the dough to get 16 cakes.
Place the cakes onto the hot griddle and cook for 3 minutes on each side, remove to a serving plate and sprinkle with extra caster sugar.
For the elderflower fritters, whisk the flour, baking powder and water together, dip the flower sprigs into the batter and deep fry for 1 minute. Drain to a paper-lined plate.
To serve, place the elderflower fritters alongside the griddle cakes, garnish with berries and drizzle with double cream.
