A cake recipe for all foodies:
1. stir flour with milk until smooth and swell for 10 min.
Clean strawberries and rhubarb. Cut strawberries into quarters, rhubarb into slices.
2. make rhubarb and grenadine in a saucepan for 5 min. Remove from the heat. Mash half of the strawberries with 3 tbsp sugar, fold into the rhubarb form with the strawberry quarters and set aside to cool.
Stir the eggs, 1 pinch of salt and the remaining sugar into the dough. Bake 4 pancakes in 10 g fat and serve with the compote.