Recipes

4 portions

2 Eggs
4 dl milk
2 dl gluten free (oat) flour
2 Tbsp Aronia powder
½ Tsp salt
½ dl oil

For the filling
2 dl whipped cream
rhubarb jam
Aronia powder


Whip the ingredients together and let the batter rise for 15 minutes. Melt some grease in one pan and make thin pancakes. Fill the pancakes with whipped cream and rhubarb jam and roll them up. Sprinkle Aronia powder on the rolled pancakes and enjoy immediately.