RHUBARB & CUSTARD PANCAKES
Roasted rhubarb, sweet silky custard and fluffy pancakes. It's one of my favourite breakfasts ever!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Ingredients
- 4 stalks forced rhubarb chopped into chunks
- 3 tbsp maple syrup
- zest of 1 orange
- to serve: vegan or regular custard, orange zest
FOR THE PANCAKES
- 150 g self-raising flour
- 1/2 tsp baking powder
- 2 tsp soft light brown sugar
- pinch of salt
- 200 ml milk (I use oat milk)
- 1 tsp vanilla extract
- vegan or regular butter for frying
Instructions
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Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
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Combine the rhubarb, maple syrup and orange zest in a roasting dish. Cover the dish with a baking tray or foil and bake for 20-22 minutes, until the rhubarb is lovely and soft.
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Meanwhile, make the pancake batter. Sieve the self-raising flour and baking powder into a mixing bowl. Add the sugar and salt and stir them through. Slowly add the oat milk and vanilla, whisking as you go, until you have a lovely smooth batter.
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Heat a little vegan butter in a non-stick frying pan over a medium-low heat. Once hot, add little rounds of batter into the pan and fry for 1-2 minutes each side, until golden brown (flip the pancakes when the little bubbles that appear on the surface start to burst). Keep the pancakes warm in a low oven whilst you fry the remaining batter.
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To serve, pile the pancakes up and top with the custard, roasted rhubarb and orange zest. Enjoy warm.
If you loved these Rhubarb & Custard Pancakes, I’m sure you will love my Pumpkin Pancakes too!
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