Violet Pancakes with Violet Syrup

For the violet pancakes with violet syrup, first prepare the syrup. To do this, pour the honey into a small saucepan with 0.1 l of water. Add the violet flowers, then boil on low heat for 8 to 10 minutes. The syrup will take over the scent and color of the flowers.

For the cream, mix the ricotta with the sugar, then stir in the whipped cream and the violet blossoms.

For the pancake, beat the egg with a pinch of salt and the sugar, then slowly add the flour and the milk, then stir until smooth. Dilute with a little soda water, then bake pancakes in a small pan greased with oil.

After pouring the batter into the pan, sprinkle each pancake with violet flowers and chervil leaves and finish baking.

Spread the individual pancakes thinly with the flower cream, roll them up, pour the violet syrup over them before serving or sprinkle with powdered sugar.

Preparation Tip:

If you like, you can add a little vanilla to the cream for the violet pancakes with violet syrup. This gives a wonderfully soft aroma.

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