As well as a flavouring for desserts, this sweetly tart lemon and elderflower syrup is perfect for both little and big pancakes. Sprinkle the lemon and elderflower syrup over your stack of pancakes and serve with vanilla ice cream.
100 ml concentrated elderflower cordial
100 ml water
280 g Dansukker White Syrup
Juice of 1 lemon
Combine all the ingredients in a heavy-based saucepan. Boil for 5 minutes, stirring occasionally.
Pour the syrup into a thoroughly-cleaned bottle with a cap. Leave to cool uncapped. Store in the refrigerator.