Pancakes with Rhubarb Sauce


Ingredients

Sauce:

  • 1 cup rhubarb
  • ½ cup raspberries
  • 1 tablespoon sugar
  • Few drops of lemon juice

Pancake:

  • 1 cup whole wheat flour
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1 cup 1% milk
  • 1 teaspoon sugar
  • pinch of salt
  • ¼ teaspoon baking powder
  • butter or oil spray for skillet

Method

Rhubarb Sauce:

  • Put rhubarb, raspberries and sugar in a saucepan, add water and cook for about 7 – 8 minutes
  • Mash the rhubarb with the back of the spoon
  • Add lemon juice and cook for another 1 or 2 minutes or until the sauce becomes thick
  • Keep warm

Pancakes:

  • beat the egg whites slightly
  • add milk, sugar and oil and mix well
  • in a separate bowl sift together flour, salt and baking powder
  • add milk mixture slowly into the flour mixture stirring continuously
  • add a little bit of butter on a skillet and add a spoonful of batter and cook on both sides until nice and brown
  • add a little bit of butter on to a skillet and add a spoonful of batter and cook on both

For serving stack 2 or 3 pancakes on a plate and top with rhubarb sauce.

Yields: 2 – 3 servings

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