A step-by-step recipe with a photo of pancakes with blueberries and rhubarb sauce.
Recipe author – Gail Gand (USA) – pastry chef and co-owner Chicago restaurant TRU.
Time: 1 hour. 15 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pancakes
- 2 eggs
- 0.5 tbsp. milk
- 0.5 tsp salt
- 1 tsp Sahara
- 0.5 tbsp. flour
- 1 tbsp. l orange jam
- Blueberry filling, recipe next
- Rhubarb sauce, recipe next
- Mint for garnish
Blueberry filling
- 1 tbsp. blueberries
- 1 tbsp. l granulated maple sugar or syrup
- 0.5 tbsp. sour cream
Rhubarb sauce
- 2 tbsp. chopped fresh or frozen rhubarb
- 2 tbsp. l frozen concentrated orange juice
- 1/4 Art. Sahara
- 1 tbsp. l corn starch
Recipes with similar ingredients: eggs, sugar, flour, Orange jam, mint, blueberries, maple syrup, sour cream, rhubarb, Orange juice, starch
Recipe preparation:
- Beat eggs and milk in a bowl. Continuing to whisk, add salt, sugar and flour. Let the dough stand for half an hour. Melt 0.5 h. l oils in a skillet with a non-stick coating on medium heat. When it begins to foam, pour into the pan approximately 2 tbsp. l test. Lift it and spread the dough, so that it covers the bottom, and then fry the bottom side while it is Do not lightly brown. Turn over with a spatula and fry the other side. Remove the pancake on a dish and do the same with the remaining test.
- Blueberry filling: Mix blueberries, maple in a bowl sugar and sour cream.
- Rhubarb sauce: To make compote, mix in rhubarb saucepan, concentrated orange juice, sugar and corn starch, and cook until the fruit is boiled and the mixture thickens.
- Before serving, grease the pancakes with jam, put a spoonful of blueberries toppings in the center, and roll the pancake. Repeat with the remaining pancakes. Pour rhubarb sauce and garnish with mint.
