Pancakes with Cheese Cream

Ingredients

• 300 ml milk
• 150 g flour
• 2 Eggs
• 2 tbsp liquid butter
• 1 tbsp sugar
• a pinch of salt
• 1 handful violet flowers
• butter (for frying)
• 1 untreated orange
• 400 g cream cheese
• 2 tbsp vanilla sugar
• 2 tbsp violet honey
• powdered sugar (for dusting)

Instructions

1. 1.

   For the batter, whisk the milk with the flour until smooth. Add the eggs and mix in. Stir in the liquid butter with the sugar and salt. Let the batter rest for 10-15 minutes while you prepare the filling. While resting, pick the violet flowers and set a few aside for garnish.

2. 2.

   Wash the orange hot, pat dry, grate its zest and squeeze out some juice. For the filling, blend the cream cheese with vanilla sugar, honey, orange zest and 2–3 tbsp orange juice until smooth.

3. 3.

   Fold the flowers into the batter. Heat a little butter in a hot pan and spread a thin layer of batter over the surface. Cook on medium heat for about 1 minute until golden brown, flip and cook another minute on the other side. Repeat with the remaining batter to make eight pancakes. Keep warm at 80°C if desired.

4. 4.

   Spread each pancake with cheese cream, roll up, dust with powdered sugar and garnish with the remaining flowers before serving.