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Fluffy pancakes with rhubarb compote

Fluffy pancakes with rhubarb compote

Buttermilk pancakes topped with a tangy rhubarb compote – the ideal treat for Shrove Tuesday

5 out of 5 stars(1) Rate this recipe
  • Serves3
  • CourseBreakfast
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

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  • 200g Essential Plain Flour
  • 50g Billington's Golden Caster Sugar
  • ½ tsp bicarbonate of soda
  • 284ml pot Essential Buttermilk
  • 2 tbsp Essential Unsalted Butter, melted, plus extra for frying
  • 3 tbsp Essential Whole Milk
  • 1 British Blacktail Medium Free Range Eggs
  • Greek yogurt, to serve (optional)


  • 400g pack Cooks’ Ingredients Forced Rhubarb, cut into 2cm chunks
  • 125g Billington's Golden Caster Sugar
  • 1 tsp vanilla bean paste
  • 2 tbsp orange juice


  1. In a mixing bowl, combine the flour, sugar and bicarbonate of soda with a pinch of salt. In a jug, whisk together the buttermilk, melted butter, milk and egg. Make a well in the centre of the dry ingredients and pour in the milk mixture. Gently whisk together until just combined (it’s fine if it’s a bit lumpy). Set aside while you make the compote.

  2. For the compote, combine all the ingredients in a saucepan with 3 tbsp water. Cover and cook over a medium heat for 10-15 minutes, stirring halfway, until the fruit is completely softened. Set aside to cool.

  3. When ready to cook, heat a large, flat frying pan over a high heat. Once hot, turn down to medium and add a small knob of butter. For each pancake, add 2 dessertspoonfuls of the batter, piling them on top of each other (you should be able to cook 3 at a time). After about 2-3 minutes, you will see bubbles appear on the surface. Flip and cook for another 2 minutes.

  4. Repeat, adding more butter until all the batter is used up (making 10-12 pancakes in total). Serve with the compote and a dollop of Greek yogurt, if liked.

Cook’s tip


Pancakes can be frozen the same day they’re made and reheated (from frozen) in the oven at 140ºC, gas mark 1, for 5 minutes.


Typical values per serving when made using specific products in recipe


2,766kJ/ 655kcals



Saturated Fat












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5 out of 5 stars1 rating