Cardamom Pancakes with Rhubarb Cream and Raspberries

Ingredients

For rhubarb puree

  • 8 ounces rhubarb stalks, peeled and chopped
  • 1.5 ounces sugar (3 tablespoons)
  • 1 tablespoon freshly squeezed orange juice

For rhubarb cream

  • 8 ounces heavy whipping cream (1 cup)
  • 1/4 cup powdered sugar, sifted
  • 4 ounces rhubarb puree

For raspberries

  • 12 ounces raspberries
  • Zest of 1 orange
  • 1/2 teaspoon cardamom
  • 1 teaspoon sugar

For cardamom pancakes

  • 4 ounces freshly squeezed orange juice
  • 4 ounces whole milk
  • 2 eggs
  • 1/2 stick butter, melted
  • 1 teaspoon vanilla extract
  • 8 ounces all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt

Preparation

Click here for preparation method.

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