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My Favourite Pancake Recipe of All Time

It’s Shrove Tuesday tomorrow and the perfect (if not obligatory) excuse to indulge in a few scrumptious pancakes.

In this year’s Dairy Diary, there is THE most gorgeous recipe for scotch pancakes with a gingery rhubarb sauce. Forced rhubarb is in season at the moment, so you should be able to pick up a stalk or two at your local greengrocer or supermarket.

Rhubarb has such nostalgic appeal for me as my grandad always used to grow it on his allotment (he even gave it out free at his local supermarket!) and I loved to eat it fresh from the ground, dipped in sugar.

  • Happy pancake day everyone….
    are you brave enough to flip?

In this recipe it’s poached slowly with stem ginger and sugar to give a tangy compote. Yum.

Fancy the compote with traditional French crêpes?

Then you need to enter our prize draw to win a fabulous Breville Crêpe Maker!

 

Scotch Pancakes with Rubarb Compote

 

Pancakes with Rhubarb Compote

Servings: 4Time: 48 minsDifficulty: easyPrint
Calories 248 per portion
Fat 5g (1.2g sat) per portion
Suitable for vegetarians
Suitable for freezing

Rhubarb 400g (14oz), washed and sliced
Stem ginger in syrup 1 piece, drained and finely chopped
Caster sugar 75g (3oz) plus 1 tbsp
Self-raising flour 125g (4½oz)
Egg 1, beaten
Milk 150ml (¼ pint)
Sunflower oil 1 tbsp
Double cream whipped, to serve, optional

Tip rhubarb into a saucepan with ginger and 75g (3oz) sugar. Add 1 tbsp water and stir well, slowly bringing to a simmer. Cook gently for 8-10 minutes, stirring often, until fruit is soft.

Taste and check the sweetness, adding a little more sugar if necessary. Leave to cool.

Sift flour into a bowl and stir in remaining sugar. Make a well in the centre and add egg. Starting in centre, whisk in milk, gradually until smooth and has the consistency of thick cream.

Wipe a non-stick frying pan with a little oil and heat until hot. Turn down the heat to medium low. Cook pancakes in batches: drop tablespoons of mix into pan, well spaced apart, and fry for 1- 2 minutes on each side until surface puffs and bubbles.

Serve pancakes with rhubarb compote and cream, if using.


 

 

 

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