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German Rhubarb Pancakes (Quarkpuffer mit Rhabarber)<\/p>\nGerman Rhubarb Pancakes (Quarkpuffer mit Rhabarber)<\/p>\n
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1\u00bd cups rhubarb chunks (170 g), about \u00bd inch (1.25 cm) in length<\/p>\n
4 T. pure Grade A dark color maple syrup<\/p>\n
2 large eggs<\/p>\n
1 1\/3 cups (320 g) 0% Greek yogurt or Quark (Magerquark)<\/p>\n
1\u00bc cups (6 ounces\/170 g) all-purpose flour<\/p>\n
1 pinch of salt<\/p>\n
1 tsp. vanilla extract<\/p>\n
\u00bd tsp. baking powder<\/p>\n
2 T. sunflower oil<\/p>\n
1 T. butter<\/p>\n
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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 \u00bd T. butter in a large non-stick frying pan. Using two dinner spoons, drop 6 pancakes about \u00be 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
German Rhubarb Pancakes (Quarkpuffer mit Rhabarber) 1\u00bd cups rhubarb chunks (170 g), about \u00bd 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) 1\u00bc cups (6 ounces\/170 g) all-purpose flour 1 pinch of salt 1 tsp. vanilla extract \u00bd tsp. baking powder 2 T. sunflower oil 1 T. butter Put the rhubarb and the maple syrup in a small…<\/p>\n