Rhubarb Basil Pfannkuchen

Pfannkuchen?

Pfannkuchen is a delightful German treat enjoyed in various forms, depending on the region. The term “Pfannkuchen” literally translates to “pan cake,” but its meaning can vary quite a bit.

In most parts of Germany: Pfannkuchen refers to what many would recognize as a pancake. These are similar to French crêpes or American pancakes but typically a bit thinner and larger. Likewise, they are served sweet, with toppings like sugar, jam, applesauce, or Nutella. Or, filled with savory ingredients such as ham, cheese, or vegetables.

In Berlin: Pfannkuchen refers to a jelly-filled doughnut, similar to a Berliner in other parts of Germany. These are round, yeast-based pastries, deep-fried and often dusted with powdered sugar or icing.

In some regions of southern Germany: Pfannkuchen might be closer to what English speakers think of as a pancake or flapjack, but again, typically larger and thinner than the American variety. Like this Rhubarb Basil Pfannkuchen.

No matter the form, Pfannkuchen is a versatile and beloved dish. simultaneously perfect for breakfast, dessert, or even a special treat any time of the day.

This rhubarb version also includes Blood Orange Honey Creme from Honey Ridge Farms. It took the flavor of my Nectarine Lavender Tart over the top. You can use any type of honey for this recipe but I recommend a sexy, flavored version.

I  added fresh chopped basil from my garden to the batter for additional flavor and color. No syrup is required for this dish, just sprinkle some powdered sugar on top and you’re good to go.

This a a great summer brunch recipe. Each pfannkuchen serving is enough for one person for a meal. Pair it with an unusual flavored mimosa or, if you want to keep the rhubarb theme going, a Rhubarb Raspberry Gin Fizz.

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Rhubarb Basil Pfannkuchen

Course Breakfast, Brunch, Dessert

Cuisine German

Keyword basil, german food, Pfannkuchen, Rhubarb

Prep Time 30 minutes

Cook Time 30 minutes

Rest Time 30 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 1 orange
• 4 eggs
• 1+3/4 cups flour
• 1/3 cup white granulated sugar
• 1/2 teaspoon salt
• 1+1/4 cups milk
• 4 tablespoons honey
• 1 tablespoon dark rum
• 1 lb fresh rhubarb
• 1 cup fresh basil leaves
• pinch salt
• 6 tablespoons butter divided
• 4 tablespoons powdered sugar

Instructions

1. Rinse the orange. Pat dry.

2. Zest the orange. cut in half and squeeze out 2 tablespoons of juice.

3. Separate two of the eggs.

4. In a separate bowl whisk together the flour, white granulated sugar, and salt.

5. Add the milk, honey, orange zest, orange juice, and rum.

6. Add the two egg yolks and the remaining two eggs to the mixture and combine thoroughly.

7. Cover the bowl with a dishtowel and let it rest for 30 minutes.

8. In the meantime, Trim the rhubarb. Remove the leaves and discard them (they can be poisonous) Rinse the rhubarb and basil leaves. Pat them dry.

9. Cut the rhubarb into small pieces. Chop up the basil.

10. Beat the egg whites until foamy. Add the salt and continue beating until stiff peaks form.

11. Fold the stiff egg whites into the prepared batter. Fold in the chopped basil.

12. Heat up the butter in an 8-inch skillet.

13. Fry the fresh rhubarb pieces in the butter for a few minutes until they soften a bit. Add the batter and cook. until the batter sets.

14. Remove from the pan, transfer to a serving plate. Sprinkle with powdered sugar and serve.

Like this Rhubarb Basil Pfannkuchen? Also, check out some of these other recipes:

STEAK SALAD SHEET-PAN PFANNKUCHEN

RHUBARB RASPBERRY STREUSEL CAKE

GARLIC CHICKEN WRAPPED IN POTATO JACKETS