Stewed rhubarb pancakes

Stewed rhubarb pancakes

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A delightful alternative to traditional toppings, stewed rhubarb pancakes give a zesty twist to this satisfying brunch. 

Preparation Time:  10 minutes

Cooking Time:  20 minutes

Serves: 8



200g Plain flour
1 tsp bicarbonate of soda
50g light brown soft sugar
2.5cm piece fresh root ginger, finely grated
2 medium RSPCA Assured labelled eggs,
1 whole and 1 separated
284ml pot buttermilk
25g butter

...for the rhubarb
500g rhubarb, sliced
200ml water
3 tbsp caster sugar


Place the rhubarb, water and sugar in a pan and heat gently.  Bring to a simmer and cook for 5-7 minutes or until the rhubarb is soft.

Sift the flour and bicarbonate of soda into a bowl, and then stir in the sugar.  Make a well in the centre and add the ginger, whole egg and egg yolk.  Mix with a wooden spoon, and then gradually add the buttermilk, beating until the mixture forms a smooth, thick batter.  In a clean bowl, whisk the remaining egg white with a pinch of salt to form soft peaks.  Lightly fold into the batter using a large metal spoon.

Heat a little butter in a non-stick frying pan until foaming.  


Pour a generous tablespoon of the batter into the pan and spread to a circle about 8 cm across.  

Cook over a medium heat for about 3 minutes until bubbles appear on the surface of the pancakes.  Flip them over and cook for a further 2-3 minutes until risen and golden.  Repeat until all the batter is used.

Layer the pancakes and the rhubarb in a stack and serve.

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