Pancakes with strawberries and rhubarb

Preheat the oven to 175 ° C. Cut rhubarb into pieces of 5 cm and mix with sugar in baking dish. Place the dish in the middle of the oven and let the rhubarb be done for about 45 minutes. Let rhubarb cool down and create strawberries.

Discharge milk with egg in bowl. Bake flour above seven and beat it. Drizzle raisins, apple and pinch of salt through thick batter. Fry 1 tbsp butter in a large frying pan with a non-stick coating, and spoon batter 2-3 times at a distance. Pancakes on medium heat on both sides until golden brown and cooked through. Keep pancakes warm and bake pancakes from the rest of the batter in the same way. Spread pancakes over four plates and create rhubarb-strawberry compote next to them. Delicious with crème fraîche and bread roll vanilla ice cream.