Rhubarb pancake

Ingredients for 2 servings:

• 100 g flour
• 2 pinches of salt
• ½ tbsp sugar
• 1 tbsp vanilla sugar
• 300 ml milk
• 3 eggs, fresh, separated
• 400 g rhubarb, cleaned
• Clarified butter for frying
• 3 tbsp water
• 2 tbsp sugar
• Powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

a fruity version of the traditional Kaiserschmarrn

Preheat the oven to 60°C (top/bottom heat). Finely slice approximately 150g of rhubarb and set the rest aside in pieces approximately 2cm long. Beat the egg whites until stiff peaks form. Mix the flour, salt, 1/2 tbsp sugar, and the vanilla sugar in a bowl. Whisk the milk and egg yolks well, pour into the flour, and stir into the batter until smooth. Carefully fold the rhubarb slices and egg whites into the batter. Heat the clarified butter in a wide frying pan. Add half of the batter, reduce the heat, and cook until the underside is golden brown. Carefully turn and cook until the other side is also golden brown. Tear into bite-sized pieces using two forks or a spatula. Keep warm in the preheated oven and repeat with the remaining batter. Clean the frying pan with kitchen paper. Bring water, 2 tablespoons of sugar, and rhubarb to a boil in a frying pan, reduce heat, and let the rhubarb simmer, covered, for about 5 minutes. Dust the Schmarren with powdered sugar and serve with the compote.