Out of ideas for breakfast? Prepare pancakes with sweet and tangy rhubarb cream!
Ingredients
- Brown sugar – 80 g
- Powdered sugar – 1 pinch
- Vanilla sugar – 1 packet
- Eggs – 2 pieces
- Plain 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
- Cream 30% fat – 100 g
Preparation
Peel and chop the rhubarb into pieces. Simmer with apple juice, 40 g of sugar, and vanilla sugar for 6-8 minutes until it breaks down into pieces. Allow to cool completely.
Crack the eggs, separate the yolks from the whites. Beat 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 rest for 15 minutes to thicken. Beat the egg whites until stiff and gently fold into the batter.
In a bit of hot oil, fry 12 small pancakes for 2-3 minutes on each side. Drain excess oil on paper towels. Sprinkle with powdered sugar. Whip the cream until stiff. Mix with rhubarb and yogurt, serve with pancakes.
