in Dessert Recipes

Rhubarb and almond pancakes

updated

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Ingredients for 1 servings:

  • 250 g rhubarb
  • 2 eggs
  • 60 g flour
  • 40 g oat flakes, fine
  • 100 ml milk
  • 1 shot of mineral water
  • 10 g almond(s), sliced
  • 50 g sugar
  • 1 pinch of salt
  • ½ lemon(s), juice
  • 3 tbsp maple syrup
  • Fat for baking
  • Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Makes 6 pancakes

Trim and grate the rhubarb. Sauté the pieces with the syrup and lemon juice in a pan over low heat for 3 minutes, then remove from the heat. In a baking bowl, combine the oats with the flour, eggs, almonds, mineral water, and salt. Pour in the milk, mix well, and let stand for 10 minutes. After the stand time, fold the rhubarb into the batter. Heat the oil in a wiped-out pan over medium heat and cook 6 pancakes one after the other on both sides. Arrange the pancakes on plates, dust with powdered sugar, garnish, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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