This super easy stovetop bread is an adaptation of what we used to call “Hoe Cake” and incorporates the beautiful and nutritious Elderberry bush flowers that are abundant in early Spring. You can substitute any edible flower in this recipe but my favorite is the Elderflower. Serve it while hot with a little butter and honey as your supper table bread, or add a little sugar and a splash of vanilla extract to the recipe to turn it into a light cake served with refreshments at afternoon gatherings. YUM!
Strip the flower blossoms from the stems using your fingernail. You’ll need 5 or 6 large umbrels (flower clusters) to accumulate 1/3 cup of blossoms. You can use more or less according to your taste or flower availability.
1 1/2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 Tablespoons butter, softened
3/4 Cup Milk or Buttermilk
1/3 Cup Elderflower blossoms
Sift flour, baking powder, baking soda and salt into a large bowl. Cut butter into the flour mixture until well blended and forms small lumps. (use your fingers!) Add milk and mix well, then stir in flowers.
Pour into an 8″ buttered cast iron skillet and cook over medium-low heat for 6-8 minutes.
Flip and cook the other side another 6-8 minutes or until browned and a toothpick inserted in the center comes out clean. Keep skillet covered with a lid in-between flipping.
Serve while hot, with butter or honey!
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