German Rhubarb Pancakes (Quarkpuffer mit Rhabarber)

 

1½ cups rhubarb chunks (170 g), about ½ inch (1.25 cm) in length

4 T. pure Grade A dark color maple syrup

2 large eggs

1 1/3 cups (320 g) 0% Greek yogurt or Quark (Magerquark)

1¼ cups (6 ounces/170 g) all-purpose flour

1 pinch of salt

1 tsp. vanilla extract

½ tsp. baking powder

2 T. sunflower oil

1 T. butter

 

Put the rhubarb and the maple syrup in a small saucepan and bring to a gentle boil, stirring as it heats. When it starts bubbling, remove from the heat immediately. The rhubarb should still be firm. Set aside to cool. In a large bowl combine eggs, Greek yogurt, flour, salt, vanilla, and baking power. Whisk until smooth. Drain the rhubarb and reserve the syrup. Gently fold the rhubarb chunks into the batter with a rubber spatula. Heat 1 T. oil and ½ T. butter in a large non-stick frying pan. Using two dinner spoons, drop 6 pancakes about ¾ inch thick into the pan and flatten the tops with the back of a spoon. Cook over medium heat until the bottom is browned and set, then carefully flip them over once and brown from the other side. Degrease on paper towels and keep warm. Heat the remaining oil and butter in the pan and bake the rest of the pancakes as described. Drizzle with the rhubarb syrup or with maple syrup and serve hot.