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.