German Puffed Pancakes With Rhubarb Compote

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

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.

vanilla bean, stalks rhubarb, sugar, water, unsalted butter, lemon, unsalted butter, eggs, flour, sugar

Taken from www.food.com/recipe/german-puffed-pancakes-with-rhubarb-compote-483808 (may not work)