Roasted rhubarb, sweet silky custard and fluffy pancakes. It's one of my favourite breakfasts ever!
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings2servings
Ingredients
4stalks forced rhubarbchopped into chunks
3tbspmaple syrup
zest of1 orange
to serve:vegan or regular custard, orange zest
FOR THE PANCAKES
150gself-raising flour
1/2tspbaking powder
2tspsoft light brown sugar
pinch ofsalt
200mlmilk(I use oat milk)
1tspvanilla extract
vegan or regular butterfor frying
Instructions
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
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.
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.
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.
To serve, pile the pancakes up and top with the custard, roasted rhubarb and orange zest. Enjoy warm.