2 to 4 servings
- 2 eggs
- 2 dl milk
- 2 dl spelt or wheat flour
- 4 tbsp unrefined cane sugar
- 1-2 rhubarb stems (not peeled)
- 40 g butter
- 100 g mascarpone
- 1 tsp vanilla sugar
- pinch of salt
- lightly toasted almond slices and powdered sugar for garnish
Place a 25 cm diameter skillet* or metal baking tin on the bottom shelf of the oven and heat the oven to 250 degrees Celsius.
Whisk eggs, 1 tablespoon of sugar, salt, milk and flour. Once the oven has reached the right temperature melt 20g of butter and pour in the batter. Close the oven door, lower the temperature to 200 degrees and let the pancake bake fore 20-25 until golden and crispy.
About 10 minutes before the pancake is done mix mascarpone with vanilla sugar and cut the rhubarb into 5cm pieces. If the stems are thick cut them in half lengthwise. On a pan melt the rest of the butter and unrefined sugar, heat until the sugar has dissolved. Add rhubarb and continue to heat, contantly mixing. Continue to heat until the rhubarb is soft, but still holds its shape.
Remove the pancake from oven, top with mascarpone and caramellised rhubarb. Garnish with powdered sugar, toasted almond slices and serve immediately.
*Double the recipe makes enough batter for a baking sheet sized pancake