March 4, 2014
Fat Tuesday is here again. As not too many pancake recipes are on the blog up to now, I thought to share this one made with some oats, and poached rhubarb. Luckily rhubarb is season right now, so why not to top your pancake with some freshly picked, pink, tender, juicy poached rhubarb?
Ingredients:
for the poached rhubarb:
400 gr rhubarb
2 tbsp cane sugar
1 vanilla
for the pancake:
200 gr plain flour
400 ml milk
50 gr rolled oats
1-2 tbsp cane sugar
2 eggs
1 teaspoon oil
1 teaspoon baking powder
half teaspoon baking soda
pinch of salt
- Preheat oven to 140-150 C. Wash and trimm rhubarb stalks, then cut into 2-3 cm long sticks. Place in an ovenproof dish, sprinkle with sugar, add the scattered vanilla bean, mix well and bake in the oven for 15-18 minutes. Remove from the oven when the stalks are slightly al dente, and bath in pink juice.
- Meanwhile mix the pancake: Place flour, oats, sugar, baking powder, baking soda, salt, milk, oil and egg in a food processor and puree until smooth.
- Heat some oil in a skillet. When hot enough add a generous spoon of pancake mixture and bake until golden. Flip and cook another 2 minutes until golden. Keep warm the pancakes until serving, and top with a generous sized of the poached rhubarb.
