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
