Rhubarb & custard fluffy pancakes
Prep
15 mins
Cook
30 mins
Servings
6
Difficulty
Medium
These fluffy pancakes are my go to when I want something special but don't have much time. The custard powder mixed into the batter creates the most wonderfully light texture, and paired with tart rhubarb, it's an absolute treat. I love using forced rhubarb because it's naturally sweeter and packed with fibre, making this feel a bit more virtuous than your average pancake breakfast. The whole thing comes together in under 45 minutes from start to finish, which means you can impress your family on a lazy Sunday morning without spending hours in the kitchen.
Ella x
Ingredients
- 175 gself-raising flour
- 1 tspbaking powder
- 1 tbspgolden caster sugar
- 2 tbspcustard powder
- 200 mlmilk
- 13 eggs
- 2 tbspbutter
- 8 tbspthick custard warmed
- 14 forced rhubarb stalks trimmed and cut into 4cm pieces(about 400g prepared weight)
- 1 mediumorange juiced
- 11 vanilla pod halved
- 4 tbspcaster sugar
Detail level
Instructions
- 1
Heat the oven to 200C/180C fan/gas 6. Put all the ingredients for the rhubarb in a roasting tin, toss to coat, ensure the rhubarb is in a single layer, cover and roast for 12-14 mins until the rhubarb is soft but still holding its shape. Spoon into a bowl, then pour the roasting juices into a pan and simmer over a medium-high heat for 3-4 mins until syrupy.
- 2
Whisk the flour, baking powder, sugar and custard powder together in a bowl. Add the milk and eggs, and whisk to a smooth batter. This is easier using a stick blender.
- 3
Melt a small knob of the butter in a non-stick frying pan over a medium heat, carefully wiping it around the base using kitchen paper. Spoon in some batter to make 8cm circles, and cook for 1-2 mins until bubbles start to appear on the surface. Flip and cook for another 1-2 mins until golden and cooked through. Repeat with the remaining pancake batter and butter.
- 4
Stack the pancakes up with the custard and poached rhubarb between each layer. Spoon over the rhubarb syrup to serve.
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