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Betty Bossi Koch-Center
One ovenproof frying pan (approx. 24 cm in diameter)
How it's done
Mix the rhubarb and sugar in a pan and leave to absorb for approx. 10 mins. Add the water, cover and simmer for approx. 10 mins. until soft.
Mix the flour, salt, sugar and baking powder in a bowl. Whisk the milk and eggs, mix until the batter is smooth. Cover and leave to stand at room temperature for approx. 20 mins.
Slide the frying pan into the centre of a cold oven. Heat the oven to 220°C. Carefully remove the hot pan, add the butter, swirl the pan a little so that it is covered with the butter. Stir the batter once more and pour into the hot pan. Bake for approx. 20 mins. in the centre of the oven until the pancake has risen. Remove from the oven, top with the rhubarb, dust with icing sugar and serve immediately.
|Tip:||Instead of rhubarb, use berries, apricots or slices of apple.|
|Serve with:||Greek yoghurt|
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