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🍰 Semolina Pancakes with Rhubarb

485 kcal · 30 min · 4 servings

Ingredients

• 65 g semolina
• 250 ml milk (1.5% fat)
• 150 g red rhubarb (2 stalks)
• 200 g strawberries
• 2 eggs
• salt
• 1 tbsp rapeseed oil
• 1 tbsp powdered sugar (from raw cane sugar)

Instructions

1. 1. Put the semolina and the milk into a pot.
2. 2. Bring the mixture to a boil while stirring.
3. 3. Remove the pot from the heat.
4. 4. Cover the pot.
5. 5. Let the porridge swell for ten minutes.
6. 6. Let the semolina porridge cool down a bit.
7. 7. Wash the rhubarb thoroughly.
8. 8. Remove the leaves and the end of the rhubarb.
9. 9. Cut the rhubarb into pieces about two centimeters long.
10. 10. Wash the strawberries.
11. 11. Remove the stems from the strawberries.
12. 12. Cut the strawberries into halves or quarters depending on their size.
13. 13. Separate the eggs.
14. 14. Put the egg whites into a tall container.
15. 15. Add a pinch of salt to the egg whites.
16. 16. Whip the egg whites very stiff using the hand mixer.
17. 17. Put the egg yolks into a bowl.
18. 18. Stir the egg yolks until creamy.
19. 19. Stir the egg yolks into the cooled semolina porridge.
20. 20. Gently fold the egg whites into the batter using a spatula.
21. 21. Heat oil in a large non-stick pan.
22. 22. Add the rhubarb to the hot pan.
23. 23. Sauté the rhubarb over medium heat for about two minutes.
24. 24. Stir the rhubarb frequently while doing so.
25. 25. The rhubarb should remain firm.
26. 26. Spread the semolina batter evenly over the rhubarb.
27. 27. Cover the pan.
28. 28. Bake the pancake over low heat for about six minutes.
29. 29. Invert the pancake onto a plate.
30. 30. Put the powdered sugar into a tea strainer.
31. 31. Sift the powdered sugar over the pancake.
32. 32. Garnish the pancake with the strawberries.
33. 33. Serve the pancake.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 17 g · Carbs: 60 g