Rhubarb Pancakes
Unusual pancakes with a pleasant rhubarb tang! Last summer I had way too much rhubarb, and one day while mixing up pancake batter I spontaneously decided to stir in some rhubarb pieces. No regrets. Rhubarb shines not just in pies and cakes but in little pastries too—and this recipe proves it.
Maria
Recipe author
Rhubarb Pancakes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 7 %
1 g
Carbohydrates 80 %
12 g
61 kcal
GI:
18
/
0
/
82
- Peel the rhubarb and cut it into small cubes. 2. Stir 50 g (about 1/4 cup) of the sugar into the rhubarb, mix, and set aside. 3. Lightly beat the egg with the remaining sugar and the salt. 4. Pour the slightly warmed milk into the egg mixture and stir. 5. Add the flour, sifted with the baking powder, to the egg mixture in batches, whisking the batter until smooth. 6. Whisk 1 tablespoon of vegetable oil into the batter. 7. Drain the juice from the rhubarb and fold the rhubarb into the batter. Stir. 8. Fry the pancakes in a little vegetable oil in a skillet.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
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