Pancakes with creamy fruit

pancakes

Preparation time: cca. 30 minutes
Per portion cca. 228 kcal / 958 kJ
6 g P, 14 g F, 18 g CH
Serves 4

  • 100 g wholemeal wheat flour
  • 250 ml skimmed milk
  • 3 eggs
  • 3 tbsp honey
  • pinch of salt
  • 1 tbsp sunflower oil
  • 4 tbsp butter
  • 2 tbsp sugar
  • 200 g rhubarb
  • 100 ml cream
  • 100 g raspberries
  1. Place the flour, milk, eggs, honey and a pinch of salt in a bowl and stir until smooth. Stir in the oil at the end. Slowly melt 2 tablespoons of butter in a pan and cook 6–8 thin pancakes. Put on kitchen paper to drain, then keep warm.
  2. Melt the rest of the butter in a pan and caramelise the sugar, stirring all the time. Wash, dry and trim the rhubarb, cut into pieces and place in the pan. Add 100 ml water and simmer the rhubarb for 15 minutes until soft. Add the cream.
  3. Pick over the raspberries, wash and pat dry. Place them in the pan and heat carefully. Arrange the fruit over the pancakes, fold them over and serve warm.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.

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