Friday, June 30, 2017

Rhubarb Basil Pfannkuchen


I just can't stay away from the rhubarb when it's in season. Like every year, I bought a slew of it and already used up half for a Coconut Mint Rhubarb Swirl Cheesecake.



It was time to tackle the other half. 

Pfannkuchen in most cases is a German version of a pancake. Hard to believe I've never made a version for this blog. This rhubarb version also includes Blood Orange Honey Creme from Honey Ridge Farms. It took the flavor of my Nectarine Lavender Tart over the top. You can use any type of honey for this recipe but I recommend a sexy, flavored version. 



I added fresh chopped basil from my garden to the batter for additional flavor and color. No syrup required for this dish, just sprinkle some powdered sugar on top and you're good to go.



This a a great summer brunch recipe. Each pfannkuchen serving is enough for one person for a meal. Pair it with an unusual flavored mimosa or, if you want to keep the rhubarb theme going, a Rhubarb Raspberry Gin Fizz


Rhubarb Basil Pfannkuchen
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 30 minutes
Yield: Serves 6
Ingredients:
  • 1 orange
  • 4 eggs
  • 1+3/4 cup flour
  • 1/3 cup white granulated sugar
  • 1/2 teaspoon salt
  • 1+1/4 cups milk
  • 4 tablespoons honey 
  • 1 tablespoon dark rum
  • 1 lb fresh rhubarb
  • 1 cup fresh basil leaves
  • pinch of salt
  • 6 tablespoons butter, divided
  • 4 tablespoons powdered sugar

Directions:
  • Rinse the orange. Pat dry. 
  • Zest the orange. cut in half and squeeze out 2 tablespoons of juice.
  • Separate two of the eggs.
  • In a separate bowl whisk together the flour, white granulated sugar, and salt. 
  • Add the milk, honey, orange zest, orange juice and rum. 
  • Add the two egg yolks and the remaining two eggs to the mixture and combine thoroughly.
  • Cover the bowl with a dishtowel and let it rest for 30 minutes. 
  • In the meantime, Trim the rhubarb. Remove the leaves and discard (they can be poisonous) Rinse the rhubarb and basil leaves. Pat them dry. 
  • Cut the rhubarb into small pieces. Chop up the basil.
  • Beat the egg whites until foamy. Add the salt and continue beating until stiff peaks form.
  • Fold the stiff egg whites into the prepared batter. Fold in the chopped basil.
  • Heat up the butter in a 8 inch skillet. 
  • Fry the fresh rhubarb pieces in the butter for a few minutes until they soften a bit. Add the batter and cook. until the batter sets.
  • Remove from the pan, transfer to a serving plate. Sprinkle with powdered sugar and serve. 


3 comments:

  1. Wow, does that look wonderfully good! I discovered the fabulous combo of orange and rhubarb when developing recipes for the cookbook and I loved where you took that combo here! It looks flavorful yet light. Scrumptious!

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  2. Did I miss where the other two eggs go? I'm assuming directly into the batter the same time as the yolks.

    ReplyDelete
    Replies
    1. Thanks for spotting that! Yes, the remaining two eggs go into the batter before it rests. Much appreciated!

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