Ingredients for 4 people:
200 g wheat flour (type 405)
125 g sugar
250 ml milk
2 eggs, size M
2 stalks rhubarb
2 sprigs of mint
approx. 2 tbsp vegetable oil
approx. 8 tbsp maple syrup
Preparation:
1. Put the flour and 50 g sugar in a bowl and stir in the milk and eggs with a whisk. Leave the dough to rest for 10 minutes.
2. Clean and peel the rhubarb and cut it crosswise into very thin slices. Cut the mint leaves into fine strips. Mix together with the rhubarb and the remaining sugar and leave to infuse for 5-10 minutes.
3. Bake small pancakes, one portion at a time, in a little hot oil. Stack pancakes
on top of each other, drizzle with maple syrup and serve with the rhubarb.
Tip: To prevent the first pancake from being cold before the last one is baked, keep the pancakes warm in the oven at 120° C.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 472
Joule: 1976
Protein: 10.5 g
Fat: 10,7 g
Carbohydrates: 83 g
(FoodCentraleby ddp images)
