You might have seen on Instagram that I got my hands on some rhubarb from my mum’s garden and besides my favorite rhubarb recipe so far (hello summer drink!), I wanted to make something else. Something new. I was looking online and got distracted, came back to searching recipe and found something for strawberries. A strawberry pancake. Besides that I don’t have any strawberries I thought it looked delicious and made a rhubarb semolina pancake instead.
Cool story, bro. I know. Very coherent and interesting. I know. That’s just who I am. My life’s interesting like that.
Before I ironically bash myself some more, please enjoy this recipe. The sourness of the rhubarb goes so well with the sweet semolina.
Ingredients
- 250 ml milk
- 50 g semolina
- 2 eggs
- 2 Tbsp sugar
- a pinch of salt
- 1 tbsp vegetable oil
- 2 stalks of rhubarb
- 1 Tbsp powder sugar
Instructions
- Heat the milk with the semolina and 1 Tbsp of sugar in a pot. Put it aside and let it cool down.
- Separate the eggs. Beat the egg whites in a bowl.
- Add the egg yolks to the cool semolina and stir well with 1 Tbsp of sugar.
- Combine the egg whites with the semolina pudding.
- Cut the rhubarb into pieces and roast them in a pan with the vegetable oil. Put them aside.
- Add the semolina pancake mixture into the pan, add the rhubarb pieces on top and let it fry for 10 minutes on medium heat.
- Heat the oven on grill and put the pan for 5 mins on the top shelf to get some color on the top of the pancake.
- Sieve some powder sugar on top and voilá! Serve right away!
I could’ve just eaten the whole thing before I remembered that my boyfriend would be really cross with me if I do.
So I hid it in the oven. Hiding things from yourself might sound stupid but it actually works really well. Out of sight out of mind. Until later when I return from bouldering and looking everywhere to find something to eat.
Now. Carry on!
