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Baked rhubarb and ginger pancakes

Baked rhubarb and ginger pancakes

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Rhubarb's cheap, in season and so delicious when baked and served with these tasty ginger-flavoured pancakes. Experts say that baking rhubarb for 20 minutes could help beat cancer too!

Makes: 8
Prep time: 10 mins
Cooking time: 20 mins
(Add an extra 20 mins for baking)
Total time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

Experts say that baking rhubarb for 20 minutes increases its cancer-fighting properties, so we recommend baking the rhubarb instead of simmering. For perfect, soft pancakes, only flip them once!

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For the pancakes:

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

For the rhubarb:

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

Method

Place the rhubarb, water and sugar in a pan and heat gently. Bring to a simmer and cook for 5-7 mins or until the rhubarb is soft. You could also bake the rhubarb in a preheated oven at 170ºC for 20 mins.
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 8cm. Cook over a medium heat for about 3 mins until bubbles appear on the surface of the pancakes. Flip them over and cook for a further 2-3 mins until risen and golden. Repeat until all the batter is used.
Layer the pancakes and the rhubarb in a stack and serve.

RSPCA Freedom Food

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