Our rhubarb pancakes are inspired by a favourite retro boiled sweet, rhubarb and custards. Rhubarb pancakes are a brilliant way to celebrate the quintessentially British ingredient that has enjoyed a resurgence of popularity in recent years. It can be used in so much more than a crumble or preserve. We’ve served the rhubarb pancakes with a classic can of sweet, smooth custard. If you prefer, and have the time, why not make your own custard? Rhubarb can have a sharp, bitter flavour but with just a touch of sugar it becomes the perfect balance of sweet and sharp. If you love rhubarb and pancakes you just have to try them together. We are sure they’ll become a quick favourite!
- 60g butter
- 200g plain flour
- 3tsp baking powder
- 275-300ml milk
- 2 eggs
- 400g rhubarb, cut into 4cm lengths
- 60g caster sugar
- 400g can custard, heated up, to serve
Melt 15g of the butter. Tip the flour and baking powder into a bowl and mix well. Make a well in the centre, then pour in the cooled, melted butter and milk, and crack in the eggs. Beat with a hand whisk, gradually incorporating all the flour. Leave to rest for 1 hour.
Put the rhubarb in a shallow, wide pan with 1tbsp water and the sugar. Bring to a gentle simmer and cook gently for 8 mins, or until just tender. Remove the rhubarb and bubble down the syrup, until reduced by half. Add the rhubarb back to the pan.
Melt a little butter in a frying pan, or a griddle pan, spoon on blobs (about 2tbsp) of the mixture, adding butter as you need it. Cook for around 2 mins on each side, turning when bubbles appear.
Stack the pancakes, top with some rhubarb pieces, drizzle over the syrup and pour over the custard. Serve the rest of the toppings on the side.