Ingredients

Pancake batter

• 1 cup wheat flour
• 1 cup milk
• 3/4 cup water (e.g. carbonated)
• 2 large eggs
• pinch of salt
• 3 tablespoons vegetable oil or melted butter

Filling

• 700 g (6 stalks) rhubarb
• 20 g butter
• 1 package (16 g) vanilla sugar
• 60 g sugar
• 1 level tablespoon potato starch
• 200 ml liquid (e.g. Aperol, orange juice)

For serving

• vanilla ice cream
• whipped cream
• vanilla cheese

Preparation

1. Pour flour into a bowl, add milk and water (carbonated or plain) and mix with a whisk or briefly mix with an electric mixer into a uniform batter without lumps.
2. Add eggs, salt and vegetable oil or melted butter and mix again with a whisk or blend into a smooth batter.
3. Heat a pan (e.g. a pancake pan, but it's not necessary). Pour a small portion of batter onto the heated pan with a ladle and spread it over the entire pan surface by tilting the pan.
4. When the bottom of the pancake is nicely browned and well set, flip it to the other side with a spatula and repeat frying on the other side.
5. Fry the remaining pancakes.