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German pancakes with strawberries and rhubarb
German pancakes with strawberries and rhubarb
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Enjoy delectable German pancakes with rhubarb, strawberries, and cream. Created by Curtis Stone.
Ingredients:
  • 89.38 gm honey
  • 4.40 gm vanilla extract
  • 125g fresh rhubarb, cut on the bias into 3mm slices
  • 175g small fresh strawberries, hulled and halved
  • 6 large eggs
  • 193.13 gm full cream milk
  • 63.13 gm thickened cream
  • 187.50 ml plain flour
  • 37.50 gm icing sugar, plus more for dusting
  • 80g unsalted butter, melted, divided
  • 126.25 gm double cream
Instructions:
  • Preheat the oven to 190C (170C fan-forced) with the rack placed in the center, leaving space for the pancakes to puff up beautifully.
  • In a saucepan, combine honey, vanilla, and water over medium-high heat until simmering. Add rhubarb and simmer briefly. Remove from heat and let sit for 5 minutes until rhubarb softens slightly.
  • Transfer the rhubarb mixture to a medium bowl. Mix in the strawberries and gently toss until coated. Let it sit for at least 30 minutes, stirring occasionally, until the strawberries have released their juices and softened. Keep the mixture in a warm spot.
  • Blend eggs, milk, thickened cream, flour, sugar, and 3 tablespoons of butter in a high-speed blender for 30 seconds until the batter is smooth.
  • Preheat four 16cm or one 30cm cast-iron or nonstick ovenproof skillets over medium-high heat. Add 1 teaspoon of butter to each skillet (or all to the large skillet) and swirl to coat. Pour 2/3 cup of batter into each skillet (or all into the large skillet) and immediately transfer to the oven. Bake for 18 to 20 minutes, or until pancakes rise and turn golden around the edges.
  • Sprinkle the pancakes with powdered sugar and serve right away with the warm rhubarb, strawberries, and whipped cream.

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