Rhubarb and ginger pancakes
Prep:
10 mins
Cook:
20 mins
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.
Serves
8
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Flour, Fruit
Recipe Type
Cakes & Baking, Dessert, Easy
Special Info
Vegetarian
Level of Difficulty
Easy