Difficulty
Easy
Servings
4 people
Preparation Time
40 minutes
Cooking Time
10 minutes
Total Time
50 minutes
Discover this recipe for basil whipped cream pancakes with rhubarb compote. It’s a delightful treat that’s easy to make and sure to please anyone with a sweet tooth.
Ingredients
For 4 servings:
For the pancakes:
– Eggs: 2
– Sugar: 2 tablespoons
– Vanilla extract: 1 teaspoon
– Flour: 4 tablespoons
– Baking powder: 1/2 teaspoon
– Milk: 100 ml
– Butter: a knob
For the basil-flavored whipped cream:
– Heavy cream: 250 ml
– Basil: 3 sprigs
– Powdered sugar: 3 tablespoons
For the rhubarb compote:
– Washed and cut rhubarb stalks: 2
– Sugar: 3 tablespoons
– Water: 100 ml
Preparation
1. **Pancake Batter Preparation**
Separate the egg whites from the yolks. Whisk the yolks with sugar and vanilla extract. Mix in the flour combined with baking powder, then gradually add the milk. Stir well until the batter is smooth.
2. **Resting Time**
Allow the batter to rest for 15 minutes in the refrigerator.
3. **Finishing the Batter**
Beat the egg whites until they form stiff peaks, then gently fold them into the batter using a spatula.
4. **Cooking**
Heat a small non-stick skillet over low heat with a bit of butter. Pour in some batter, cover with a lid, and cook for 4 to 5 minutes. Carefully flip the pancake and cook for another 4 to 5 minutes (still covered). Place the freshly cooked pancakes on a rolling pin to curve them into a tile shape.
5. **Whipped Cream Preparation**
Chill the mixing bowl and the beaters of an electric mixer in the freezer for 10 minutes before starting. Pluck the basil leaves, wash and dry them. Blend the leaves to extract the juice, strain if necessary. Whip the heavy cream for 3 minutes, then add the basil juice and powdered sugar. Continue whipping for another 5 to 7 minutes until the cream is firm. Transfer to a piping bag.
6. **Compote Preparation**
Combine rhubarb pieces, water, and sugar in a saucepan and cook over high heat for about 20 minutes, stirring occasionally. Allow to cool.
**Plating**
Assemble the pancakes by adding a dollop of whipped cream and some rhubarb compote. Garnish with a few basil leaves and serve immediately.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.