Rhubarb and ginger pancakes

Prep: 10 mins
Cook: 20 mins
Rhubarb and ginger pancakes

200g plain flour

1tsp bicarbonate of soda

50g light brown soft sugar

2.5cm piece fresh root ginger, finely grated

2 medium eggs, 1 whole and 1 separated

284ml pot buttermilk

25g butter

For the rhubarb:

500g rhubarb, sliced

200ml water

3tbsp caster sugar

Add the water and sugar to a pan and heat gently. Simmer and cook for about 5 minutes or until the rhubarb is soft.

Sieve together the flour and bicarbonate of soda in a bowl, and then stir in the sugar. Make a well in the middle and add the ginger, whole egg and egg yolk. Mix together and then slowly add the buttermilk, beating until the mixture forms a smooth, thick batter.

In a clean bowl, whisk the egg white with a pinch of salt to form soft peaks. Gently fold into the batter using a large metal spoon.

Heat a little butter in a frying pan. Pour a generous tablespoon of the batter into the pan and swirl to a circle, about 8cm. Cook over a medium heat for about 3 minutes and then flip over and cook for a further 2-3 minutes until risen and golden. Repeat until all the batter is used.

Layer the pancakes in a stack and generously drizzle with the rhubarb.


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Fruit

Recipe Type
Cakes & Baking, Dessert, Easy

Special Info

Level of Difficulty

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