Summary

Ingredients

• 250 g rhubarb
• 2 egg (s)
• 60 g flour
• 40 g oatmeal, tender
• 100 ml milk
• 1 shot mineral water
• 10 g almond (s), sliced
• 50 grams sugar
• 1 pinch (s) salt
• 0.5 ½ lemon (s), including the juice
• 3 tablespoon maple syrup
• Fat for baking
• Icing sugar for dusting

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Instructions

1. Clean and slice the rhubarb. Then simmer the pieces with the syrup and lemon juice in a pan over a low heat for 3 minutes and remove from the hob.
2. Mix the oat flakes in a baking bowl with flour, eggs, almonds, mineral water and salt. Pour in the milk, mix everything well and let rest for 10 minutes.
3. After the resting time, fold the rhubarb into the dough.
4. Heat the fat in the wiped pan on medium heat and fry 6 pancakes one after the other on both sides.
5. Arrange the pancakes on plates, dust with powdered sugar, garnish and serve.