“Piglet sidled up to Pooh from behind.
A.A. Milne, The House at Pooh Corner
“Pooh!” he whispered.
“Yes, Piglet?”
“Nothing,” said Piglet, taking Pooh’s paw. “I just wanted to be sure of you.”
Ingredients (for 12-14 pancakes):
– 2 stalks (200g) rhubarb
– 120g flour
– 90g milk
– 50g sugar
– 3g Vanilla sugar (Vanilla sugar adds a wonderful flavour to the taste!)
– 1 egg
– pinch of salt
– 1 tablespoon sunflower oil
– [optional] 1/2 teaspoon baking soda + 1/2 teaspoon vinegar
Method:
1 Peel washed rhubarb and cut it into 20-30mm width pieces
2 Mix well in a bowl flour+milk+sugar+Vanilla sugar+egg+salt+oil and whisk a little bit
3 [Optional] Mix in baking soda & vinegar in the batter if you want to make your pancakes fluffy 😉
4 Carefully mix in rhubarb slices in the batter
5 Preheat a skillet over a medium heat, add some sunflower oil
6 Pour 1 tablespoon of batter onto the skillet for each pancake and cook until golden on both sides (flip pancakes with a spatula, add sunflower oil when needed)
7 Transfer the pancakes onto the paper towels to get rid of extra oil
8 Serve pancakes with sour cream, strawberries or cooked rhubarb and … enjoy !
Hint:
Sour & sweet combination makes these pancakes truly delicious 😉
