Soufflé Pancake with Rhubarb Compote

Ingredients:

• Flour 100 g
• Milk 100 ml
• 2 egg yolks
• 2 egg whites
• Sugar 50 g
• Rhubarb 200 g
• Ginger 50 g
• 1 lemon
• Butter 50 g
• Vanilla seeds
• Icing sugar

Cooking Instructions

1. First make a pancake mix.
2. Seep the flour, add egg yolks and milk. Beat.
3. Now, in egg whites add sugar and whisk.
4. Mix yolks and whites. Do it gently.
5. Cook the compote. Cut the rhubarb and ginger. Place in the hot pan with butter. Add vanilla seeds.
6. Add 2 tablespoons of sugar and lemon. Pour 100 ml of water.
7. Now, simmer the pancakes and flip.
8. Serve pancakes with compote on top. Add a little touch of icing sugar. Cook this recipe with a photo!

See: Other Desserts Recipes by Gordon Ramsay