Rhubarb Pancakes
Rhubarb Pancakes

Rhubarb compote with vanilla crème fraîche & pancakes

April 21, 2016


125 g plain flower

a pinch of salt

1 medium egg

300 ml milk

a knob of butter or oi, for frying

For the rhubarb compote

450 g rhubarb, cut onto 4cm pieces

85 g caster sugar

3 tbsp honey

finely grated zest and juice 1 lemon

2 vanilla pods

pieces of stem ginger, cut into thin shards

For the vanilla creme fraiche

1 tsp icing sugar

200 ml creme fraiche


1Preheat the oven to 140°C gas mark 1.

Make the rhubarb compote

1Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water.

2Mix well, then lay the pieces flat in a roasting tray.

3Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb.

4Bake in the oven for 30 mins.

Make the vanilla crème fraiche

1Meanwhile, stir the vanilla seeds and icing sugar into the crème fraiche and refrigerate for use later.

2When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly.

Make the pancakes

1Tip the flour into a bowl and stir in the salt. Lightly beat together the egg and milk. Pour over the flour mixture, a little at a time, whisking it well, to give a smooth pancake batter.

2Heat a frying pan and very lightly grease the base of it with butter or oil.

3Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake, or use a palette knife to loosen it around the edges and then use the palette knife to help flip it over

4Cook the pancake briefly on this side, then slide it out on to a plate. Place a sheet of kitchen paper on top. Cook the rest of the mixture in the same way.

5Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.


0 Reviews


All fields are required to submit a review.