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🍽️ Rhubarb Pancakes with Vanilla Sauce

788 kcal · 30 min · 4 servings

Rhubarb Pancakes with Vanilla Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the rhubarb thoroughly.
  2. 2. Cut off the tough ends.
  3. 3. Remove the stringy fibers from the stalk.
  4. 4. Cut the rhubarb into pieces about 2 cm long.
  5. 5. Put the red currant jelly and 2 tablespoons of water into a pot.
  6. 6. Heat the mixture slowly.
  7. 7. Add the rhubarb pieces.
  8. 8. Simmer the rhubarb for 1 to 2 minutes over low heat.
  9. 9. Remove the rhubarb from the pot.
  10. 10. Let the rhubarb drain well.
  11. 11. Separate the eggs into egg whites and egg yolks.
  12. 12. Beat the egg whites until stiff.
  13. 13. Stir in the sugar slowly while beating.
  14. 14. Put flour, milk, egg yolks, and salt into a separate bowl.
  15. 15. Stir the ingredients until smooth.
  16. 16. Gently fold the egg whites into the batter.
  17. 17. Heat ghee in a frying pan.
  18. 18. Cook the pancakes in batches.
  19. 19. Place 1 tablespoon of batter in the pan at a time.
  20. 20. Fry the pancakes until golden brown.
  21. 21. Put milk and cream into a pot.
  22. 22. Add the vanilla pod.
  23. 23. Add the scraped seeds from the vanilla pod.
  24. 24. Bring the milk and cream mixture to a boil.
  25. 25. Beat the egg yolks with the sugar in a bowl until creamy.
  26. 26. Stir the hot milk and cream mixture slowly into the egg yolk cream.
  27. 27. Pour the mixture back into the pot.
  28. 28. Whisk the sauce over the lowest heat while stirring constantly.
  29. 29. Cook the sauce until it thickens.
  30. 30. Make sure the sauce does not boil again.
  31. 31. Strain the vanilla sauce through a fine sieve.
  32. 32. Let the sauce cool down.
  33. 33. Lightly sprinkle the surface with sugar.
  34. 34. This prevents a skin from forming.
  35. 35. Serve the pancakes on plates.
  36. 36. Add the vanilla sauce.

Nutrition per serving