Souffle pancakes with rhubarb compote

Ingredients

* 100g plain flour
* 2 egg yolks, beaten
* 2 egg whites
* 200ml full fat milk
* 2 tbsp caster sugar
* 2 knobs of butter, unsalted

For the rhubarb compote:

* 2 stalks rhubarb
* 1 vanilla pod
* 2-3 inch piece of ginger, peeled and sliced
* Butter, unsalted
* 1 tablespoon caster sugar
* 1 lemon

Method: How to make souffle pancakes with rhubarb compote

1. To make the pancakes, sift the flour into a large mixing bowl, make a well in the centre and pour in the egg yolks and 1 tbsp of sugar. Whisk together and slowly add the milk, whisking as you go.

2. Beat the whites in another bowl with an electric mixer until they just hold soft peaks. Add the remaining sugar and beat until the mixture holds stiff peaks. Gently fold the whites into the batter mixture.

3. To make the compote, split the vanilla seed and scrape out the seeds. Cut the rhubarb into 2 inch pieces. Melt a little butter in a pan and add the rhubarb, ginger, vanilla pod and vanilla seeds. Stir, and add the caster sugar. Peel 2 -3 pieces of lemon rind into the rhubarb and add 2 tablespoons of water to help the rhubarb to steam and break down, cook for 4 -5 minutes.

4. Melt a little butter in an extra frying pan and ladle in batter – cooking one large pancake at a time. Allow approximately 2 minutes of cooking on the first side and 1 minute on the second - making sure they’re cooked through and golden brown on each side. Remove to the serving plates.

5. Spoon a little compote onto the middle of the pancakes before gently folding over and dusting with icing sugar. Serve with vanilla ice-cream.

Wth, what are you a chef or something lol

what can i say o.O I really like FooD

btw this pancake is delicious but the compote kinda failed o.O i wouldn't recommand the compote to make at home but I'd def recommand the pancake