Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

A step-by-step recipe with photos of blueberry pancakes with rhubarb sauce.

Ingredients:

Pancakes

• 2 eggs
• 0.5 cups of milk
• 0.5 tsp salt
• 1 teaspoon of sugar
• 0.5 cups flour
• 1 tbsp. orange jam
• Blueberry filling, recipe below
• Rhubarb sauce, recipe below
• Mint for garnish

Blueberry filling

• 1 cup blueberries
• 1 tbsp granulated maple sugar or syrup
• 0.5 cup sour cream

Rhubarb sauce

• 2 cups chopped fresh or frozen rhubarb
• 2 tablespoons frozen concentrated orange juice
• 1/4 cup sugar
• 1 tbsp cornstarch

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, sugar, flour, Orange jam, mint, blueberry, maple syrup, sour cream, rhubarb, Orange juice, starch

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Preparation:

Step 1
• Whisk the eggs and milk in a bowl. Continue whisking, adding salt, sugar, and flour. Let the batter rest for half an hour. Melt 0.5 teaspoon of butter in a shallow nonstick frying pan over medium heat. When it begins to foam, pour about 2 tablespoons of batter into the pan. Lift the pan and spread the batter to cover the bottom, then fry the underside until lightly browned. Flip with a spatula and fry the other side. Remove the pancake to a plate and repeat with the remaining batter.
Step 2
• Blueberry filling: Combine blueberries, maple sugar and sour cream in a bowl.
Step 3
• Rhubarb sauce: To make the compote, combine the rhubarb, concentrated orange juice, sugar, and cornstarch in a saucepan and cook until the fruit is softened and the mixture thickens.
Step 4
• Before serving, spread jam over the pancakes, spoon a spoonful of blueberry filling into the center, and roll up the pancake. Repeat with the remaining pancakes. Top with rhubarb sauce and garnish with mint.

Votes: 1

Author of the recipe - Gail Gand (USA) is the pastry chef and co-owner of the Chicago restaurant TRU.