Buttermilk pancakes with strawberry-rhubarb compote

Name: Buttermilk pancakes with strawberry-rhubarb compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Rhubarb; 500 g Strawberries; 125 g Sugar; 1/2 Vanilla pod; 1 TEASPOON Cornstarch; 30 g Butter or margarine; 3 Eggs (size M); 300 ml Buttermilk; 175 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Salt; 30 g clarified butter; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Rhubarb
500 g Strawberries
125 g Sugar
1/2 Vanilla pod
1 TEASPOON Cornstarch
30 g Butter or margarine
3 Eggs (size M)
300 ml Buttermilk
175 g Flour
1/2 package Baking Powder
7-10 Tbsp Salt
30 g clarified butter
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Clean, wash and cut the rhubarb into pieces. Wash, clean and halve the strawberries. Boil 100 ml water, 75 g sugar and vanilla pod. Add rhubarb and simmer for about 5 minutes. Stir starch with a little water until smooth.
2
Bind rhubarb with it. Fold in strawberries. Pour into a bowl and let it cool down. Melt the fat. Mix the eggs in a bowl until creamy. Stir in melted fat and buttermilk. Mix flour, baking powder, 50 g sugar and salt. Stir into the buttermilk mixture. Heat the clarified butter in portions in a coated pan (16 cm Ø). Bake 8 pancakes one after the other.
3
Mix flour, baking powder, 50 g sugar and salt. Stir into the buttermilk mixture. Heat the clarified butter in portions in a coated pan (16 cm Ø). Bake 8 pancakes one after the other. Fill the pancakes with compote and roll them up. Arrange on plates with some compote. Sprinkle each with 1 teaspoon of flaked almonds, dust with icing sugar and decorate with mint
4
30 minutes waiting time