Mini pancakes with rhubarb compote

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into small pieces. Bring the cherry nectar and rhubarb to the boil and cook over a low heat for about 5 minutes. Add 75 g sugar. Mix the starch with a little cold water and thicken the compote with it. Let the rhubarb compote cool down.

2. 2

   In the meantime melt the fat in a small pot. Let it cool down a little. Pour eggs, vanilla sugar, 50 g sugar and salt into a mixing bowl and whisk until thick and creamy (10-12 minutes). Add fat and buttermilk and stir in. Mix flour and baking powder, sieve onto the egg-buttermilk mixture and stir in. Heat up the clarified butter in portions in a coated pan, add 4 blobs of dough and bake on each side at medium heat until golden brown. Remove from the pan and keep warm. Bake the rest of the pancakes in the same way. Arrange on plates with rhubarb compote.

3. 3

   Mix flour and baking powder, sieve onto the egg-buttermilk mixture and stir in. Heat up the clarified butter in portions in a coated pan, add 4 blobs of dough and bake on each side at medium heat until golden brown. Remove from the pan and keep warm. Bake the rest of the pancakes in the same way. Arrange on plates with rhubarb compote. Serve pancakes sprinkled with almonds

Nutrition Facts

KCAL
460 kcal

CARBS
70 g

FATS
15 g

PROTEINS
10 g