Are you lacking breakfast ideas? Prepare pancakes with sweet and sour rhubarb cream!
Ingredients
- Brown sugar – 80 g
- Icing sugar – 1 pinch
- Vanilla sugar – 1 packet
- Eggs – 2 pcs.
- Natural yogurt – 80 g
- Milk – 200 ml
- Sunflower oil – 3 tablespoons
- Baking powder – 1 pinch
- Rhubarb – 350 g
- Salt – 1 pinch
- Apple juice – 75 ml
- Wheat flour – 150 g
- 30% cream – 100 g
Preparation
Step 1: Cook the Rhubarb Peel and chop the rhubarb into pieces. Stew it with apple juice, 40 g of sugar, and vanilla sugar for 6-8 minutes until it breaks down into pieces. Allow it to cool completely.
Step 2: Prepare the Pancake Batter Separate the egg yolks from the whites. Whisk the yolks with milk, remaining sugar, salt, and 1 tablespoon of oil. Add flour and baking powder, stirring until a smooth batter forms. Let it sit for 15 minutes to thicken. Beat the egg whites until stiff peaks form, then gently fold them into the batter.
Step 3: Fry the Pancakes In a bit of hot oil, fry 12 small pancakes for 2-3 minutes on each side. Drain excess oil on kitchen paper. Dust with icing sugar. Whip the cream until stiff peaks form. Mix it with the stewed rhubarb and yogurt, and serve with the pancakes.
