German Puffed Pancakes With Rhubarb Compote

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 large vanilla bean
• 2 stalks rhubarb, sliced
• 3/4 cup sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 1 lemon, juice of
• 6 tablespoons unsalted butter
• 4 large eggs
• 1/2 cup half-and-half
• 1/2 cup all-purpose flour
• 2 tablespoons sugar

Recipe

• 1 preheat oven to 425.
• 2 split the vanilla bean pod and scrap out the insides with a knife.
• 3 in a saucepan add vanilla innards, pod, rhubarb, the 3/4 cup sugar, water,
• 4 cook over low heat 20 minutes.
• 5 stir in 2 tablespoons butter and lemon juice.
• 6 remove vanilla pod.
• 7 combine eggs, half and half, flour and 2 tablespoons sugar in a blender.
• 8 divide 6 tablepoons butter and melt.
• 9 add to 2 oven safe skillets.
• 10 pour batter into skillets.
• 11 bake 20 minutes.
• 12 serve rhubarb compote over tops of pancakes.