Semolina Pancakes with Rhubarb

Ingredients

• 65 g whole wheat semolina
• 250 ml milk (1.5% fat)
• 150 g red-fleshed rhubarb (2 stalks)
• 200 g strawberries
• 2 Eggs
• Salt
• 1 tbsp Rapeseed Oil
• 1 tbsp powdered sugar (from raw cane sugar)

Instructions

1. 1.

   Bring the semolina and milk to a boil in a pot. Remove from heat, cover, and let it swell for 10 minutes before allowing it to cool slightly.

2. 2.

   Wash, trim, and cut the rhubarb into about 2 cm pieces. Wash and trim the strawberries; depending on size, halve or quarter them.

3. 3.

   Separate the eggs. Beat the egg whites with a pinch of salt in a tall bowl until very stiff using a hand mixer.

4. 4.

   Whisk the yolks in a separate bowl until creamy, then fold them into the cooled semolina batter.

5. 5.

   Gently fold the beaten egg whites into the batter using a spatula to keep the mixture light.

6. 6.

   Heat oil in a large non‑stick pan. Add the rhubarb and sauté over medium heat for about 2 minutes, stirring frequently so it stays firm.

7. 7.

   Spread the batter evenly over the rhubarb and cook covered on low heat for about 6 minutes until set.

8. 8.

   Transfer the pancake to a plate, sift powdered sugar over it, garnish with strawberries, and serve.