Fluffy pancakes with rhubarb compote

Fluffy pancakes with rhubarb compote

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

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Vegetarian
  • Serves3
  • CourseBreakfast
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

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Ingredients

  • 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)

Compote

  • 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

Method

  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

Leftovers

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,766kJ/ 655kcals

Fat

13g

Saturated Fat

7.6g

Carbohydrates

116g

Sugars

69g

Fibre

4.1g

Protein

17g

Salt

1g

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Overall rating (5/5)

5 out of 5 stars1 rating