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🍰 Pancakes with Rhubarb Cream

475 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs.
• Sugar 7 tbsp.
• Salt 1 pinch
• Wheat flour, Type 405 300 g
• Baking powder 2 tsp.
• Milk 200 ml
• Rhubarb 400 g
• Apple juice 100 ml
• Whipping cream 200 g
• Yogurt, plain 4 tbsp.
• Sunflower oil 3 tbsp.

Instructions

1. 1. Crack the eggs into a bowl and whisk them with a hand mixer until the mixture increases in volume significantly.
2. 2. Gradually fold in the sugar, salt, flour, and baking powder. Then stir in the milk until a slightly thick batter forms. Let the batter rest for about 10 minutes.
3. 3. Peel the rhubarb, chop it into pieces, and bring it to a boil in a pot with apple juice and 4 tablespoons of sugar. Cook over medium heat for about 5 minutes until the rhubarb starts to break down. Let it cool afterward.
4. 4. In a bowl, whip the cream with a hand mixer until stiff. Gently fold in the cooled rhubarb and yogurt.
5. 5. Heat 1 tablespoon of oil in a pan over high heat and pour 2-3 tablespoons of batter to form small pancakes. Cook for about 2-3 minutes until small bubbles form on the surface, then flip and cook for another minute until golden brown. Repeat with the remaining batter.
6. 6. Serve the pancakes with the rhubarb cream. Enjoy your meal!

Nutrition per serving

• kcal: 475
• Protein: 14 g · Fett/Fat: 20 g · Carbs: 61 g