Ingredients
Pancakes
- 100g AP flour
- 100g milk
- 2 egg yolks
- 2 egg whites
- 30g sugar
Compote
- 200g rhubarb, chopped
- 50g ginger, diced
- 50g butter
- 30g sugar
- 100g water
- lemon zest
- icing sugar (optional)
Instructions
Make the pancake batter
- Beat together flour, egg yolks, and milk.
- Whisk egg whites and 30g sugar to soft peaks.
- Gently fold whites into yolks.
Cook the compote
- Melt the butter in a pot, add the rhubarb and ginger.
- Let simmer for 1 minute, then add vanilla, zest, sugar, and water.
- Simmer until soft.
Make the pancakes
- Butter a 9″ or 10″ pan.
- Pour a thick layer covering the bottom of the pan.
- Let cook until bubbles start to pop on the top, and the bottom is a golden brown. Flip and cook until other side is golden.
- Place on a plate, spoon the compote onto the pancake and fold in half. Or slather on top.
- Top with dusted sugar and some lemon zest. Serve immediately.
Try Japanese style sometime.