Rhubarb Pancakes
    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.


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