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Stewed rhubarb pancakes

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For the pancakes

  • 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

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

  • 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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