EatSmarter exclusive recipe

Semolina Pancake with RhubarbFor 1 Adult and 1 Child (1-6 Years)

Semolina Pancake with Rhubarb - Semolina Pancake with Rhubarb - A green light for a really sweet temptation in red
Semolina Pancake with Rhubarb - A green light for a really sweet temptation in red


Calories:485 kcal
Preparation:25 min
Ready in:25 min
1 serving contains (Percentage of daily recommendation)
Calories485 kcal(24%)
Protein19 g(38%)
Fat17 g(21%)
Carbohydrates60 g(23%)
Added Sugar18 g(20%)
Roughage8 g(27%)

Recipe development: EAT SMARTER


For servings

2 ouncesWhole-grain semolina
1 cupMilk (low-fat)
2 stalksred Rhubarb (each approximately 75 grams)
7 ouncesStrawberries
1 tablespoonVanilla sugar
1 tablespoonCanola oil
1 tablespoonPowdered sugar

Kitchen Utensils

1 Measuring cups, 1 Pot, 1 Cutting board, 1 Small knife, 1 deep bowl, 1 Hand mixer, 1 Bowl, 1 Tablespoon, 1 Non-stick pan, 1 Tea strainer, 1 Ladle, 1 Dough scraper, 1 Slotted spatula


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1 Boil milk in a pot. Add semolina, remove from heat and allow to soak, covered, for 10 minutes. Let cool slightly.
2 Meanwhile, rinse rhubarb and cut into pieces about 2 cm (approximately 3/4 inch) long. Rinse strawberries and cut in half or quarters depending on size.
3 Separate eggs. In a high vessel, beat egg whites with a pinch of salt until very stiff with a hand mixer.
4 Mix yolks with vanilla sugar in a bowl and stir until creamy. Stir in cooled semolina.
5 Use a spatula to gently fold egg whites into semolina.
6 Heat oil in a large non-stick pan. Add rhubarb and sauté over medium heat for about 2 minutes, stirring frequently (rhubarb will still be firm).
7 Spread semolina batter evenly over rhubarb, cover and cook on low heat for 6 minutes.
8 Turn pancake out of pan onto a plate. Put powdered sugar in a tea strainer and sprinkle over pancake. Garnish with strawberries and serve.


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