Buttermilk pancakes with rhubarb

Name: Buttermilk pancakes with rhubarb
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 500 g Rhubarb; 1/8 l Cherry Juice; 1 coated Tsp Cornstarch; 5-6 easy go. tablespoon sugar; 1 TABLESPOON Butter; 2 Eggs (Gr. M); 1 package Vanillin sugar; 7-10 Tbsp Salt; 150 ml Buttermilk; 150 g Flour; 1 coated Tsp Baking Powder; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp flaked almonds and icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

500 g Rhubarb
1/8 l Cherry Juice
1 coated Tsp Cornstarch
5-6 easy go. tablespoon sugar
1 TABLESPOON Butter
2 Eggs (Gr. M)
1 package Vanillin sugar
7-10 Tbsp Salt
150 ml Buttermilk
150 g Flour
1 coated Tsp Baking Powder
1-2 TABLESPOONS clarified butter
7-10 Tbsp flaked almonds and icing sugar

Directions

1
Clean, wash and cut the rhubarb into pieces. Bring to the boil with the juice and simmer covered over a low heat for about 5 minutes. Stir starch and about 2 tbsp. cold water until smooth. Bind the compote with it. Season to taste with 3-4 tbsp. sugar. Let cool down
2
Melt the butter and let it cool down. Beat eggs, 2 tablespoons sugar, vanilla sugar and 1 pinch of salt for 5-7 minutes until fluffy. Stir in butter and buttermilk. Sift the flour and baking powder on top and stir in briefly
3
Heat clarified butter in portions in a coated pan. Bake 12 pancakes from the dough in it until golden brown. Keep warm. Serve the pancakes with rhubarb. Decorate with almonds and icing sugar